View Pit Stop page for race #38 by haha_get_rekt — Ghost race
View profile for Fin (haha_get_rekt)
Official speed | 114.91 wpm (45.95 seconds elapsed during race) |
---|---|
Race Start | July 18, 2022 1:03:32pm UTC |
Race Finish | July 18, 2022 1:04:18pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. vixt (123.50 wpm) |
Accuracy | 98.0% |
Points | 118.74 |
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. |