View Pit Stop page for race #1103 by marlab — Ghost race
View profile for Maria (marlab)
Official speed | 67.53 wpm (78.19 seconds elapsed during race) |
---|---|
Race Start | December 6, 2021 1:45:56pm UTC |
Race Finish | December 6, 2021 1:47:15pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. stijnmeijssen (79.58 wpm) |
Accuracy | 97.0% |
Points | 69.78 |
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. |