View Pit Stop page for race #295 by gamerz026 — Ghost race
View profile for Michel (gamerz026)
Official speed | 78.68 wpm (67.11 seconds elapsed during race) |
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Race Start | April 24, 2021 10:05:41am UTC |
Race Finish | April 24, 2021 10:06:48am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. mslib9 (85.91 wpm) |
Accuracy | 97.0% |
Points | 81.30 |
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. |