View Pit Stop page for race #176 by jebuu — Ghost race
View profile for Jebuu (jebuu)
Official speed | 75.84 wpm (69.62 seconds elapsed during race) |
---|---|
Race Start | March 16, 2021 3:47:25pm UTC |
Race Finish | March 16, 2021 3:48:35pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. shwegdow (97.98 wpm) 2. zeverit (84.52 wpm) |
Accuracy | 98.0% |
Points | 78.37 |
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. |