View Pit Stop page for race #2434 by abhishekyeskholiya — Ghost race
View profile for tstats[abhishekyeskholiya] (abhishekyeskholiya)
Official speed | 85.13 wpm (62.02 seconds elapsed during race) |
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Race Start | June 15, 2022 3:34:12am UTC |
Race Finish | June 15, 2022 3:35:14am UTC |
Outcome | No win (2 of 5) |
Opponents |
5. anhddo (66.49 wpm) |
Accuracy | 96.0% |
Points | 87.97 |
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. |