View Pit Stop page for race #13 by walter_white_real — Ghost race
View profile for Walter (walter_white_real)
Official speed | 62.39 wpm (84.63 seconds elapsed during race) |
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Race Start | July 20, 2023 3:25:39pm UTC |
Race Finish | July 20, 2023 3:27:04pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. azeem838 (80.58 wpm) 2. saegl (76.33 wpm) 4. pkmfs (61.92 wpm) |
Accuracy | 97.0% |
Points | 64.47 |
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. |