View Pit Stop page for race #1522 by updatin — Ghost race
View profile for Harald (updatin)
Official speed | 84.15 wpm (62.75 seconds elapsed during race) |
---|---|
Race Start | March 7, 2023 9:27:46pm UTC |
Race Finish | March 7, 2023 9:28:49pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. tl8xv (95.16 wpm) |
Accuracy | 97.0% |
Points | 86.95 |
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. |