View Pit Stop page for race #11065 by krevetko — Ghost race
View profile for Viacheslav (krevetko)
Official speed | 68.88 wpm (76.66 seconds elapsed during race) |
---|---|
Race Start | December 8, 2022 9:38:14am UTC |
Race Finish | December 8, 2022 9:39:30am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. rlst (73.83 wpm) |
Accuracy | 96.0% |
Points | 71.18 |
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. |