View Pit Stop page for race #1853 by a_simple_educator — Ghost race
View profile for Scott (a_simple_educator)
Official speed | 67.50 wpm (78.22 seconds elapsed during race) |
---|---|
Race Start | September 25, 2021 10:56:50am UTC |
Race Finish | September 25, 2021 10:58:08am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. qwerty235 (71.27 wpm) |
Accuracy | 96.0% |
Points | 69.74 |
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. |