View Pit Stop page for race #2929 by nioprosc — Ghost race
View profile for Zeeshan (nioprosc)
| Official speed | 100.87 wpm (52.34 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2022 9:27:46am UTC |
| Race Finish | July 10, 2022 9:28:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. robnekaj (77.84 wpm) 3. manthan_gohil (63.24 wpm) |
| Accuracy | 98.0% |
| Points | 104.24 |
| 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. |