View Pit Stop page for race #2617 by garicluka — Ghost race
View profile for Luka (garicluka)
Official speed | 70.87 wpm (74.50 seconds elapsed during race) |
---|---|
Race Start | December 9, 2022 8:41:19am UTC |
Race Finish | December 9, 2022 8:42:33am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. kristaps12312 (96.28 wpm) 3. lando_nomiss (81.11 wpm) |
Accuracy | 95.0% |
Points | 73.23 |
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. |