View Pit Stop page for race #1250 by anurag_2002 — Ghost race
View profile for Anurag (anurag_2002)
| Official speed | 54.57 wpm (96.76 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2022 11:31:20am UTC |
| Race Finish | October 10, 2022 11:32:57am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. kingofpie22 (78.29 wpm) |
| Accuracy | 95.0% |
| Points | 56.39 |
| 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. |