View Pit Stop page for race #76 by roiceee — Ghost race
View profile for John Roice (roiceee)
Official speed | 71.52 wpm (73.83 seconds elapsed during race) |
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Race Start | March 1, 2022 6:04:44am UTC |
Race Finish | March 1, 2022 6:05:58am UTC |
Outcome | No win (2 of 5) |
Opponents |
4. jim_my (64.46 wpm) |
Accuracy | 96.0% |
Points | 73.90 |
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. |