View Pit Stop page for race #1742 by peshraw — Ghost race
View profile for peshraw (peshraw)
Official speed | 58.44 wpm (90.35 seconds elapsed during race) |
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Race Start | June 3, 2022 1:38:35pm UTC |
Race Finish | June 3, 2022 1:40:06pm UTC |
Outcome | No win (4 of 5) |
Opponents |
3. ghaws (61.49 wpm) |
Accuracy | 95.0% |
Points | 60.38 |
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. |