View Pit Stop page for race #1174 by svetarozenbaum — Ghost race
View profile for Sveta (svetarozenbaum)
Official speed | 70.61 wpm (74.78 seconds elapsed during race) |
---|---|
Race Start | August 18, 2022 6:50:23pm UTC |
Race Finish | August 18, 2022 6:51:38pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. atuladhar1 (73.90 wpm) 4. super_racer1 (60.98 wpm) |
Accuracy | 97.0% |
Points | 72.97 |
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. |