View Pit Stop page for race #2505 by start_trek1729 — Ghost race
View profile for मंगल से आया हूँ| (start_trek1729)
| Official speed | 85.48 wpm (61.77 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2022 7:44:01am UTC |
| Race Finish | March 7, 2022 7:45:03am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 88.33 |
| 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. |