View Pit Stop page for race #1054 by neil298 — Ghost race
View profile for Neil (neil298)
Official speed | 67.15 wpm (78.63 seconds elapsed during race) |
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Race Start | February 14, 2022 3:05:06pm UTC |
Race Finish | February 14, 2022 3:06:25pm UTC |
Outcome | No win (4 of 4) |
Opponents |
3. dongggg (84.53 wpm) |
Accuracy | 96.0% |
Points | 69.39 |
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. |