View Pit Stop page for race #149 by vakariis — Ghost race
View profile for Vakariis (vakariis)
Official speed | 79.60 wpm (66.33 seconds elapsed during race) |
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Race Start | March 26, 2021 8:15:16am UTC |
Race Finish | March 26, 2021 8:16:22am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. fotg_reckless (101.04 wpm) |
Accuracy | 96.0% |
Points | 82.25 |
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. |