View Pit Stop page for race #309 by freakbuoyancy — Ghost race
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Official speed | 84.10 wpm (62.78 seconds elapsed during race) |
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Race Start | August 27, 2020 4:13:24am UTC |
Race Finish | August 27, 2020 4:14:27am UTC |
Outcome | No win (3 of 4) |
Opponents |
2. aji3 (85.16 wpm) |
Accuracy | 97.0% |
Points | 86.91 |
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. |