View Pit Stop page for race #7267 by asadjani — Ghost race
View profile for ImranKhanZindabad (asadjani)
| Official speed | 60.59 wpm (87.14 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2023 9:14:44am UTC |
| Race Finish | April 17, 2023 9:16:12am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. giftedotter (111.48 wpm) 3. zwiebelmett (64.72 wpm) |
| Accuracy | 95.0% |
| Points | 62.61 |
| 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. |