View Pit Stop page for race #1604 by murad_shah — Ghost race
View profile for Ali (murad_shah)
| Official speed | 65.97 wpm (80.04 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2020 2:14:33pm UTC |
| Race Finish | October 31, 2020 2:15:53pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. khoitran (77.00 wpm) 3. robert_odrowaz (66.72 wpm) |
| Accuracy | 97.0% |
| Points | 68.16 |
| 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. |