View Pit Stop page for race #2269 by usmanmajeed12 — Ghost race
View profile for Usman (usmanmajeed12)
| Official speed | 90.28 wpm (58.48 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2018 8:09:35am UTC |
| Race Finish | October 31, 2018 8:10:34am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 93.29 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |