View Pit Stop page for race #2523 by hotdoghunter — Ghost race
View profile for kripp (hotdoghunter)
Official speed | 82.85 wpm (63.73 seconds elapsed during race) |
---|---|
Race Start | March 17, 2022 7:03:50am UTC |
Race Finish | March 17, 2022 7:04:54am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. jin_an (78.34 wpm) |
Accuracy | 95.0% |
Points | 85.61 |
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. |