View Pit Stop page for race #12302 by rajendra_thakur — Ghost race
View profile for tstats[rajendra_thakur] (rajendra_thakur)
| Official speed | 78.18 wpm (67.54 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2023 3:08:03pm UTC |
| Race Finish | January 17, 2023 3:09:10pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 80.79 |
| 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. |