View Pit Stop page for race #6497 by abu_hussain_03 — Ghost race
View profile for Abu (abu_hussain_03)
| Official speed | 61.77 wpm (85.48 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2021 8:59:32pm UTC |
| Race Finish | October 26, 2021 9:00:57pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 63.83 |
| 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. |