View Pit Stop page for race #3413 by kadok — Ghost race
Official speed | 77.49 wpm (68.14 seconds elapsed during race) |
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Race Start | April 2, 2023 3:34:00am UTC |
Race Finish | April 2, 2023 3:35:08am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. slowly_winning (94.26 wpm) 3. colorsunimaginable (64.28 wpm) |
Accuracy | 97.0% |
Points | 80.07 |
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. |