View Pit Stop page for race #116046 by rilee_h443 — Ghost race
View profile for rilee_h443 (rilee_h443)
Official speed | 117.87 wpm (44.80 seconds elapsed during race) |
---|---|
Race Start | September 18, 2023 8:58:16pm UTC |
Race Finish | September 18, 2023 8:59:01pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. zermist (124.03 wpm) |
Accuracy | 97.0% |
Points | 121.79 |
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. |