View Pit Stop page for race #485 by tesseus — Ghost race
View profile for Tesseus (tesseus)
Official speed | 109.20 wpm (48.35 seconds elapsed during race) |
---|---|
Race Start | August 5, 2020 2:51:17pm UTC |
Race Finish | August 5, 2020 2:52:05pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. mat_i (108.00 wpm) 3. observer_02 (93.51 wpm) 4. green910 (83.24 wpm) |
Accuracy | 98.0% |
Points | 112.84 |
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. |