View Pit Stop page for race #24119 by forest7 — Ghost race
View profile for SPEXINDER (forest7)
Official speed | 109.20 wpm (48.35 seconds elapsed during race) |
---|---|
Race Start | April 6, 2022 4:56:56pm UTC |
Race Finish | April 6, 2022 4:57:45pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. uttamkhanal (116.14 wpm) |
Accuracy | 97.0% |
Points | 112.84 |
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. |