View Pit Stop page for race #45 by umarsuleman — Ghost race
View profile for Umar (umarsuleman)
| Official speed | 67.48 wpm (78.25 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2021 9:11:50am UTC |
| Race Finish | August 25, 2021 9:13:08am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 69.72 |
| 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. |