View Pit Stop page for race #846 by irhamdinataa — Ghost race
View profile for Irham (irhamdinataa)
Official speed | 82.94 wpm (63.66 seconds elapsed during race) |
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Race Start | September 21, 2021 4:12:21pm UTC |
Race Finish | September 21, 2021 4:13:25pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
Points | 85.71 |
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. |