View Pit Stop page for race #291 by beet790 — Ghost race
View profile for Ahmed (beet790)
Official speed | 58.73 wpm (89.90 seconds elapsed during race) |
---|---|
Race Start | June 5, 2021 3:20:42pm UTC |
Race Finish | June 5, 2021 3:22:12pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. shubham1999 (76.13 wpm) |
Accuracy | 96.0% |
Points | 60.69 |
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. |