View Pit Stop page for race #488 by raghavangv — Ghost race
View profile for Raghavan G V (raghavangv)
| Official speed | 75.75 wpm (69.70 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2022 5:41:30am UTC |
| Race Finish | February 4, 2022 5:42:39am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. rajnishkumar31 (55.05 wpm) |
| Accuracy | 98.0% |
| Points | 78.27 |
| 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. |