View Pit Stop page for race #6614 by ankush12345 — Ghost race
View profile for Ankush (ankush12345)
| Official speed | 94.17 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2022 6:57:52pm UTC |
| Race Finish | June 7, 2022 6:58:48pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. dnlhc (75.20 wpm) |
| Accuracy | 98.0% |
| Points | 97.31 |
| 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. |