View Pit Stop page for race #4410 by eat_my_dust_batches — Ghost race
View profile for Sylvie (eat_my_dust_batches)
Official speed | 77.27 wpm (68.33 seconds elapsed during race) |
---|---|
Race Start | June 8, 2022 11:54:13am UTC |
Race Finish | June 8, 2022 11:55:21am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. aji3 (87.78 wpm) 2. akrish (84.42 wpm) |
Accuracy | 97.0% |
Points | 79.84 |
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. |