View Pit Stop page for race #203 by bguygamez — Ghost race
View profile for Brandon (bguygamez)
Official speed | 97.73 wpm (54.03 seconds elapsed during race) |
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Race Start | June 28, 2021 12:31:41am UTC |
Race Finish | June 28, 2021 12:32:35am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. downbeat (89.58 wpm) |
Accuracy | 96.0% |
Points | 100.99 |
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. |