View Pit Stop page for race #16556 by umm_eran — Ghost race
View profile for Eran (umm_eran)
Official speed | 105.19 wpm (50.19 seconds elapsed during race) |
---|---|
Race Start | February 6, 2024 12:29:44am UTC |
Race Finish | February 6, 2024 12:30:34am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. devingalway (108.62 wpm) 3. yeetmaster574 (90.48 wpm) |
Accuracy | 99.0% |
Points | 108.70 |
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. |