View Pit Stop page for race #2668 by leave_me_here — Ghost race
View profile for arivappa (leave_me_here)
Official speed | 88.49 wpm (59.67 seconds elapsed during race) |
---|---|
Race Start | August 14, 2022 6:40:42am UTC |
Race Finish | August 14, 2022 6:41:42am UTC |
Outcome | Win (1 of 5) |
Opponents |
5. griya_borobudur (60.51 wpm) |
Accuracy | 97.0% |
Points | 91.44 |
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. |