View Pit Stop page for race #4944 by engscholar15 — Ghost race
View profile for Sugar Honey (engscholar15)
Official speed | 108.33 wpm (48.74 seconds elapsed during race) |
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Race Start | September 30, 2022 1:39:01am UTC |
Race Finish | September 30, 2022 1:39:49am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. m4saki (88.09 wpm) |
Accuracy | 100.0% |
Points | 111.94 |
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. |