View Pit Stop page for race #2215 by zwelgop — Ghost race
View profile for Aditya (zwelgop)
Official speed | 74.18 wpm (71.18 seconds elapsed during race) |
---|---|
Race Start | November 12, 2021 6:53:45am UTC |
Race Finish | November 12, 2021 6:54:57am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. im_getting_there (74.57 wpm) 3. touchtypepracticer69 (74.01 wpm) |
Accuracy | 96.0% |
Points | 76.65 |
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. |