View Pit Stop page for race #5743 by tjim02 — Ghost race
View profile for তন্ময় (tjim02)
| Official speed | 77.96 wpm (67.73 seconds elapsed during race) |
|---|---|
| Race Start | January 22, 2021 2:32:21am UTC |
| Race Finish | January 22, 2021 2:33:29am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 95.0% |
| Points | 80.56 |
| 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. |