View Pit Stop page for race #153 by mentosbrentos — Ghost race
View profile for tstats[mentosbrentos] (mentosbrentos)
Official speed | 92.63 wpm (57.00 seconds elapsed during race) |
---|---|
Race Start | May 24, 2023 10:38:12pm UTC |
Race Finish | May 24, 2023 10:39:09pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. goldrik (100.18 wpm) 3. prunthaban (86.36 wpm) |
Accuracy | 97.0% |
Points | 95.72 |
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. |