View Pit Stop page for race #6336 by sanchit92 — Ghost race
View profile for Solvent (sanchit92)
| Official speed | 84.39 wpm (62.57 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2018 9:37:13am UTC |
| Race Finish | May 7, 2018 9:38:16am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. duyujie0817 (68.93 wpm) |
| Accuracy | 97.0% |
| Points | 87.20 |
| 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. |