View Pit Stop page for race #368 by sofreakingslow — Ghost race
View profile for 👽 (sofreakingslow)
Official speed | 69.75 wpm (75.70 seconds elapsed during race) |
---|---|
Race Start | August 25, 2021 7:58:13pm UTC |
Race Finish | August 25, 2021 7:59:29pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. ceeglenn1994 (92.52 wpm) 3. candlelight8 (78.06 wpm) |
Accuracy | 95.0% |
Points | 72.08 |
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. |