View Pit Stop page for race #2054 by anguelo_colemakdh — Ghost race
View profile for anguelo (anguelo_colemakdh)
Official speed | 66.32 wpm (79.61 seconds elapsed during race) |
---|---|
Race Start | July 13, 2023 5:10:01pm UTC |
Race Finish | July 13, 2023 5:11:20pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. glandock1 (97.67 wpm) |
Accuracy | 97.0% |
Points | 68.53 |
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. |