View Pit Stop page for race #1722 by gabrielfg5 — Ghost race
View profile for Gabe (gabrielfg5)
| Official speed | 60.93 wpm (86.66 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2022 6:59:11am UTC |
| Race Finish | August 25, 2022 7:00:38am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
3. ravimajhi (69.21 wpm) |
| Accuracy | 98.0% |
| Points | 62.96 |
| 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. |