View Pit Stop page for race #19750 by sarrod — Ghost race
View profile for Jesse (sarrod)
Official speed | 93.44 wpm (56.51 seconds elapsed during race) |
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Race Start | July 5, 2022 1:38:06pm UTC |
Race Finish | July 5, 2022 1:39:03pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. massive_man4 (102.78 wpm) 3. kiburikikiam (79.87 wpm) 4. damonc89 (79.54 wpm) |
Accuracy | 96.0% |
Points | 96.56 |
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. |