View Pit Stop page for race #6230 by eji4h — Ghost race
View profile for Yosapol (eji4h)
Official speed | 85.03 wpm (62.10 seconds elapsed during race) |
---|---|
Race Start | January 5, 2021 6:27:31pm UTC |
Race Finish | January 5, 2021 6:28:33pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. anckael (82.46 wpm) |
Accuracy | 99.0% |
Points | 87.86 |
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. |