View Pit Stop page for race #359 by goostanis — Ghost race
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Official speed | 100.91 wpm (52.32 seconds elapsed during race) |
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Race Start | May 29, 2022 11:46:43pm UTC |
Race Finish | May 29, 2022 11:47:36pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. _champ_ (109.60 wpm) |
Accuracy | 99.0% |
Points | 104.28 |
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. |