View Pit Stop page for race #9526 by aqibmirza123 — Ghost race
View profile for aqib (aqibmirza123)
| Official speed | 110.84 wpm (47.64 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2023 2:11:40pm UTC |
| Race Finish | January 27, 2023 2:12:28pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 97.0% |
| Points | 114.53 |
| 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. |