View Pit Stop page for race #4079 by rommelcanoy — Ghost race
View profile for LemO (rommelcanoy)
Official speed | 93.97 wpm (56.19 seconds elapsed during race) |
---|---|
Race Start | October 7, 2021 11:26:40am UTC |
Race Finish | October 7, 2021 11:27:36am UTC |
Outcome | No win (2 of 5) |
Opponents |
4. shizile (73.48 wpm) |
Accuracy | 97.0% |
Points | 97.10 |
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. |