View Pit Stop page for race #238 by cxnsistant — Ghost race
View profile for Me (cxnsistant)
Official speed | 76.43 wpm (69.08 seconds elapsed during race) |
---|---|
Race Start | July 20, 2021 7:51:59am UTC |
Race Finish | July 20, 2021 7:53:08am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. drfanis (82.40 wpm) |
Accuracy | 96.0% |
Points | 78.98 |
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. |