View Pit Stop page for race #202 by insanelol — Ghost race
View profile for Joshua (insanelol)
Official speed | 65.96 wpm (80.05 seconds elapsed during race) |
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Race Start | August 29, 2021 8:47:28pm UTC |
Race Finish | August 29, 2021 8:48:48pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. papa_elbee (81.13 wpm) |
Accuracy | 96.0% |
Points | 68.16 |
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. |