View Pit Stop page for race #7733 by shahkhan — Ghost race
View profile for Khan Ali (shahkhan)
| Official speed | 93.27 wpm (56.61 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2019 1:13:30pm UTC |
| Race Finish | November 22, 2019 1:14:27pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 98.0% |
| Points | 96.38 |
| 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. |