View Pit Stop page for race #4614 by silkynq — Ghost race
View profile for atsumu (silkynq)
Official speed | 97.53 wpm (54.14 seconds elapsed during race) |
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Race Start | August 8, 2023 11:34:41pm UTC |
Race Finish | August 8, 2023 11:35:35pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. slugvibes (90.82 wpm) |
Accuracy | 97.0% |
Points | 100.78 |
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. |