View Pit Stop page for race #1217 by sourav1230 — Ghost race
View profile for Sourav (sourav1230)
| Official speed | 96.42 wpm (54.76 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2020 3:47:10pm UTC |
| Race Finish | May 4, 2020 3:48:05pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nielsjensen (91.11 wpm) |
| Accuracy | 98.0% |
| Points | 99.64 |
| 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. |