View Pit Stop page for race #2933 by freshkebab — Ghost race
View profile for Mohammad Rizwaan (freshkebab)
Official speed | 77.80 wpm (67.87 seconds elapsed during race) |
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Race Start | January 19, 2022 4:27:06pm UTC |
Race Finish | January 19, 2022 4:28:14pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. jaswil (97.82 wpm) 2. thegamerkunal (81.74 wpm) 5. sector7 (76.22 wpm) |
Accuracy | 97.0% |
Points | 80.40 |
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. |