View Pit Stop page for race #56776 by mazharandalib — Ghost race
View profile for Mazhar Andalib (mazharandalib)
Official speed | 78.77 wpm (67.03 seconds elapsed during race) |
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Race Start | April 3, 2020 1:43:36pm UTC |
Race Finish | April 3, 2020 1:44:43pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. heiioworid (97.35 wpm) 2. mark40511 (95.54 wpm) |
Accuracy | 98.0% |
Points | 81.39 |
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. |