View Pit Stop page for race #165 by roccoduck — Ghost race
View profile for Rocco (roccoduck)
Official speed | 68.07 wpm (77.57 seconds elapsed during race) |
---|---|
Race Start | September 28, 2021 1:49:11am UTC |
Race Finish | September 28, 2021 1:50:28am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. intangible_pri (86.37 wpm) 3. c_nguyenthien (79.39 wpm) |
Accuracy | 96.0% |
Points | 70.34 |
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. |