View Pit Stop page for race #6979 by andr_ehh — Ghost race
View profile for Andre (andr_ehh)
Official speed | 75.83 wpm (69.63 seconds elapsed during race) |
---|---|
Race Start | March 4, 2022 11:08:09am UTC |
Race Finish | March 4, 2022 11:09:18am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. smowbog (98.94 wpm) 3. v1ztep (68.03 wpm) |
Accuracy | 97.0% |
Points | 78.36 |
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. |