View Pit Stop page for race #55882 by imtiaz123 — Ghost race
View profile for ISRAEL END 2025 (imtiaz123)
| Official speed | 98.65 wpm (53.52 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2021 4:59:50am UTC |
| Race Finish | November 3, 2021 5:00:43am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 101.93 |
| 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. |