View Pit Stop page for race #3839 by rajnishkumar31 — Ghost race
View profile for rajnish (rajnishkumar31)
| Official speed | 58.54 wpm (90.19 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2020 8:27:00am UTC |
| Race Finish | August 24, 2020 8:28:30am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. asianchriss (58.67 wpm) |
| Accuracy | 96.0% |
| Points | 60.49 |
| 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. |