View Pit Stop page for race #2785 by shaurya2399 — Ghost race
View profile for Shaurya (shaurya2399)
| Official speed | 84.74 wpm (62.31 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2021 2:54:29am UTC |
| Race Finish | November 20, 2021 2:55:32am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. intellectualcreatures (74.44 wpm) |
| Accuracy | 97.0% |
| Points | 87.56 |
| 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. |