View Pit Stop page for race #1777 by darjinero — Ghost race
View profile for Darjinero (darjinero)
Official speed | 72.06 wpm (73.27 seconds elapsed during race) |
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Race Start | July 22, 2021 5:40:03am UTC |
Race Finish | July 22, 2021 5:41:17am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. dreamsode (99.30 wpm) |
Accuracy | 96.0% |
Points | 74.46 |
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. |