View Pit Stop page for race #1684 by sau7abh — Ghost race
View profile for Saurabh (sau7abh)
| Official speed | 78.40 wpm (67.35 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2022 6:58:53am UTC |
| Race Finish | June 13, 2022 7:00:01am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 81.01 |
| 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. |