View Pit Stop page for race #214 by alva_tipe — Ghost race
View profile for sebastian (alva_tipe)
Official speed | 57.16 wpm (92.37 seconds elapsed during race) |
---|---|
Race Start | January 25, 2023 2:30:33am UTC |
Race Finish | January 25, 2023 2:32:05am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. kiss_you (80.98 wpm) |
Accuracy | 94.0% |
Points | 59.06 |
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. |