View Pit Stop page for race #3693 by vivekvc — Ghost race
View profile for Vivek (vivekvc)
| Official speed | 68.67 wpm (76.89 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2023 2:56:35am UTC |
| Race Finish | March 28, 2023 2:57:52am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 70.95 |
| 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. |