View Pit Stop page for race #5703 by grim_reaper191713 — Ghost race
View profile for Grim (grim_reaper191713)
Official speed | 66.30 wpm (79.64 seconds elapsed during race) |
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Race Start | October 30, 2022 1:39:05pm UTC |
Race Finish | October 30, 2022 1:40:25pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. fawmen (97.97 wpm) |
Accuracy | 93.0% |
Points | 68.51 |
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. |