View Pit Stop page for race #1091 by sdfdsfsadf — Ghost race
View profile for Ayushi (sdfdsfsadf)
Official speed | 83.49 wpm (63.24 seconds elapsed during race) |
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Race Start | September 21, 2020 10:32:47pm UTC |
Race Finish | September 21, 2020 10:33:50pm UTC |
Outcome | No win (2 of 4) |
Opponents |
4. syztyqus (76.06 wpm) |
Accuracy | 98.0% |
Points | 86.28 |
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. |