View Pit Stop page for race #41 by sheimdall — Ghost race
View profile for Sheimdall (sheimdall)
Official speed | 72.44 wpm (72.89 seconds elapsed during race) |
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Race Start | July 28, 2023 10:46:32pm UTC |
Race Finish | July 28, 2023 10:47:45pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. ethan_k (96.01 wpm) |
Accuracy | 97.0% |
Points | 74.85 |
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. |