View Pit Stop page for race #6579 by shaybas — Ghost race
View profile for Lakshay (shaybas)
| Official speed | 92.63 wpm (57.00 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2020 2:31:41pm UTC |
| Race Finish | February 10, 2020 2:32:38pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. minilaytr (68.78 wpm) |
| Accuracy | 97.0% |
| Points | 95.72 |
| 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. |