View Pit Stop page for race #11077 by saikiranj — Ghost race
View profile for skr_j (saikiranj)
Official speed | 75.35 wpm (70.07 seconds elapsed during race) |
---|---|
Race Start | December 4, 2021 3:31:28pm UTC |
Race Finish | December 4, 2021 3:32:38pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. harrycc3000 (83.73 wpm) 2. abstracttype (77.94 wpm) |
Accuracy | 97.0% |
Points | 77.86 |
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. |