View Pit Stop page for race #3460 by _harshgupta — Ghost race
View profile for Harsh (_harshgupta)
| Official speed | 73.50 wpm (71.84 seconds elapsed during race) |
|---|---|
| Race Start | July 4, 2022 6:47:17am UTC |
| Race Finish | July 4, 2022 6:48:29am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 75.95 |
| 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. |