View Pit Stop page for race #368 by satori_ — Ghost race
View profile for Chris (satori_)
| Official speed | 81.84 wpm (64.52 seconds elapsed during race) |
|---|---|
| Race Start | July 1, 2022 2:53:09am UTC |
| Race Finish | July 1, 2022 2:54:14am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. picamar (86.53 wpm) |
| Accuracy | 97.0% |
| Points | 84.57 |
| 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. |