View Pit Stop page for race #1473 by dookie_shoes — Ghost race
View profile for Dookie Shoes (dookie_shoes)
Official speed | 101.47 wpm (52.04 seconds elapsed during race) |
---|---|
Race Start | July 11, 2022 11:09:11pm UTC |
Race Finish | July 11, 2022 11:10:03pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. mononym_jisoo (123.31 wpm) 3. laserelite (91.83 wpm) |
Accuracy | 98.0% |
Points | 104.85 |
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. |