View Pit Stop page for race #5652 by nilanshu96 — Ghost race
View profile for nil.rajmane@gmail.com (nilanshu96)
| Official speed | 67.16 wpm (78.62 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2021 6:16:24am UTC |
| Race Finish | June 17, 2021 6:17:43am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 69.40 |
| 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. |