View Pit Stop page for race #5975 by max_pinc — Ghost race
View profile for Max (max_pinc)
Official speed | 77.27 wpm (68.33 seconds elapsed during race) |
---|---|
Race Start | October 11, 2019 5:16:52pm UTC |
Race Finish | October 11, 2019 5:18:00pm UTC |
Outcome | No win (5 of 5) |
Opponents |
2. angelic_devil (82.98 wpm) 4. purpleanalogue (80.83 wpm) |
Accuracy | 96.0% |
Points | 79.85 |
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. |