View Pit Stop page for race #1063 by krakenwastaken — Ghost race
View profile for 𝐊 𝐑 𝐀 𝐊 𝐄 𝐍 (krakenwastaken)
Official speed | 77.29 wpm (68.31 seconds elapsed during race) |
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Race Start | March 11, 2021 1:28:04pm UTC |
Race Finish | March 11, 2021 1:29:12pm UTC |
Outcome | Win (1 of 5) |
Opponents |
5. sejert (57.69 wpm) |
Accuracy | 98.0% |
Points | 79.87 |
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. |