View Pit Stop page for race #1877 by humayunhassan69 — Ghost race
View profile for Pakistan (humayunhassan69)
| Official speed | 93.90 wpm (56.23 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2022 11:27:57am UTC |
| Race Finish | May 6, 2022 11:28:53am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. xmred (86.47 wpm) 4. itthikorn777 (71.39 wpm) |
| Accuracy | 99.0% |
| Points | 97.03 |
| 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. |