View Pit Stop page for race #436 by dzzz664 — Ghost race
Official speed | 78.63 wpm (67.15 seconds elapsed during race) |
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Race Start | January 14, 2021 4:31:36am UTC |
Race Finish | January 14, 2021 4:32:43am UTC |
Outcome | No win (3 of 5) |
Opponents |
2. bryanbae (82.58 wpm) |
Accuracy | 98.0% |
Points | 81.25 |
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. |