View Pit Stop page for race #18802 by shahbaz_kazi09 — Ghost race
View profile for shahbaz (shahbaz_kazi09)
| Official speed | 86.29 wpm (61.19 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2019 7:51:16am UTC |
| Race Finish | April 2, 2019 7:52:17am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. bryankyng (79.70 wpm) 4. abhi_jmd002 (79.39 wpm) |
| Accuracy | 98.0% |
| Points | 89.16 |
| 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. |