View Pit Stop page for race #4433 by asy_coder — Ghost race
View profile for elemental (asy_coder)
Official speed | 68.21 wpm (77.41 seconds elapsed during race) |
---|---|
Race Start | July 4, 2023 8:12:42pm UTC |
Race Finish | July 4, 2023 8:14:00pm UTC |
Outcome | No win (4 of 5) |
Opponents |
3. exchromer (70.27 wpm) |
Accuracy | 95.0% |
Points | 70.48 |
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. |