View Pit Stop page for race #10539 by a_bhimany_u — Ghost race
View profile for Abhimanyu (a_bhimany_u)
| Official speed | 73.02 wpm (72.31 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2023 5:57:59pm UTC |
| Race Finish | March 14, 2023 5:59:11pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. turtle_boy1 (71.38 wpm) 4. shaker_faker (65.49 wpm) |
| Accuracy | 96.0% |
| Points | 75.46 |
| 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. |