View Pit Stop page for race #13894 by leftovericecream — Ghost race
View profile for leftovericecream (leftovericecream)
Official speed | 92.58 wpm (57.03 seconds elapsed during race) |
---|---|
Race Start | April 3, 2022 2:49:42pm UTC |
Race Finish | April 3, 2022 2:50:39pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. joqsjoqs (90.84 wpm) 4. saketraj (57.35 wpm) |
Accuracy | 99.0% |
Points | 95.67 |
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. |