View Pit Stop page for race #2833 by mistirri — Ghost race
View profile for mistirri (mistirri)
Official speed | 66.40 wpm (79.52 seconds elapsed during race) |
---|---|
Race Start | December 11, 2022 6:51:39pm UTC |
Race Finish | December 11, 2022 6:52:58pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. vilmeeero (82.03 wpm) |
Accuracy | 95.0% |
Points | 68.61 |
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. |