View Pit Stop page for race #1162 by tankist — Ghost race
View profile for tom (tankist)
Official speed | 123.71 wpm (42.68 seconds elapsed during race) |
---|---|
Race Start | May 26, 2022 3:19:08am UTC |
Race Finish | May 26, 2022 3:19:50am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. nusensei (108.74 wpm) 3. jello_jello (106.02 wpm) |
Accuracy | 99.0% |
Points | 127.84 |
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. |