View Pit Stop page for race #5984 by ravimajhi — Ghost race
View profile for Ravi (ravimajhi)
| Official speed | 69.21 wpm (76.29 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2022 6:59:11am UTC |
| Race Finish | August 25, 2022 7:00:27am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 71.51 |
| 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. |