View Pit Stop page for race #33896 by cmirkhad — Ghost race
View profile for Mirkhad (cmirkhad)
Official speed | 85.65 wpm (61.65 seconds elapsed during race) |
---|---|
Race Start | March 6, 2022 1:49:13pm UTC |
Race Finish | March 6, 2022 1:50:15pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. allent528 (96.42 wpm) 5. harpermh (76.49 wpm) |
Accuracy | 97.0% |
Points | 88.50 |
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. |