View Pit Stop page for race #2827 by abhishek_07 — Ghost race
View profile for Abhishek (abhishek_07)
| Official speed | 63.20 wpm (83.54 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2022 3:11:00am UTC |
| Race Finish | August 25, 2022 3:12:24am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. cedric_f (73.45 wpm) 5. afiq101 (57.21 wpm) |
| Accuracy | 94.0% |
| Points | 65.31 |
| 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. |