View Pit Stop page for race #11453 by lexk — Ghost race
View profile for Olexiy (lexk)
Official speed | 68.24 wpm (77.37 seconds elapsed during race) |
---|---|
Race Start | June 30, 2021 8:15:25am UTC |
Race Finish | June 30, 2021 8:16:42am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. vista32493 (95.49 wpm) 2. fryzigg (85.77 wpm) 3. youngjug (75.25 wpm) |
Accuracy | 97.0% |
Points | 70.51 |
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. |