View Pit Stop page for race #3883 by duyujie0817 — Ghost race
View profile for Yujie Du (duyujie0817)
| Official speed | 68.93 wpm (76.60 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2018 9:37:13am UTC |
| Race Finish | May 7, 2018 9:38:30am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. sanchit92 (84.39 wpm) |
| Accuracy | 98.0% |
| Points | 71.23 |
| 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. |