View Pit Stop page for race #7544 by rajnishkumar31 — Ghost race
View profile for rajnish (rajnishkumar31)
Official speed | 55.99 wpm (94.30 seconds elapsed during race) |
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Race Start | April 30, 2021 1:25:18pm UTC |
Race Finish | April 30, 2021 1:26:52pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. shenanigan (69.68 wpm) |
Accuracy | 95.0% |
Points | 57.86 |
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. |