View Pit Stop page for race #5893 by alstr — Ghost race
View profile for Alstr (alstr)
Official speed | 67.91 wpm (77.75 seconds elapsed during race) |
---|---|
Race Start | December 20, 2020 1:19:44pm UTC |
Race Finish | December 20, 2020 1:21:02pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. tocke (73.64 wpm) 5. toanlucu (66.08 wpm) |
Accuracy | 95.0% |
Points | 70.18 |
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. |