View Pit Stop page for race #6099 by devgupta55 — Ghost race
View profile for Dev (devgupta55)
| Official speed | 66.22 wpm (79.73 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2022 10:36:25am UTC |
| Race Finish | January 25, 2022 10:37:45am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. buckles7809 (79.12 wpm) 2. rishavmngo (68.64 wpm) |
| Accuracy | 95.0% |
| Points | 68.43 |
| 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. |