View Pit Stop page for race #12962 by straightupluck — Ghost race
View profile for StraightUpLuck (straightupluck)
Official speed | 99.87 wpm (52.87 seconds elapsed during race) |
---|---|
Race Start | March 3, 2021 5:50:23pm UTC |
Race Finish | March 3, 2021 5:51:16pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. poltt (106.25 wpm) 3. yursefin (88.82 wpm) |
Accuracy | 97.0% |
Points | 103.20 |
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. |