View Pit Stop page for race #1164 by pathhologic — Ghost race
View profile for zhlmsji (pathhologic)
| Official speed | 112.64 wpm (46.88 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2023 3:37:27pm UTC |
| Race Finish | February 11, 2023 3:38:14pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. hichkas_01 (100.79 wpm) |
| Accuracy | 98.0% |
| Points | 116.39 |
| 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. |