View Pit Stop page for race #4981 by niwore — Ghost race
Official speed | 81.08 wpm (65.12 seconds elapsed during race) |
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Race Start | September 1, 2023 4:20:46pm UTC |
Race Finish | September 1, 2023 4:21:51pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. racen55 (100.87 wpm) |
Accuracy | 96.0% |
Points | 83.79 |
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. |