View Pit Stop page for race #2897 by the_witcher — Ghost race
View profile for Mausam (the_witcher)
Official speed | 76.60 wpm (68.93 seconds elapsed during race) |
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Race Start | February 28, 2022 11:51:42am UTC |
Race Finish | February 28, 2022 11:52:51am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. martinwong (98.36 wpm) |
Accuracy | 96.0% |
Points | 79.15 |
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. |