View Pit Stop page for race #509 by proton_rizing — Ghost race
View profile for Proton (proton_rizing)
Official speed | 77.15 wpm (68.44 seconds elapsed during race) |
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Race Start | October 6, 2021 4:58:25pm UTC |
Race Finish | October 6, 2021 4:59:34pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. jollyimpulse (100.36 wpm) 2. zemo77 (89.22 wpm) |
Accuracy | 97.0% |
Points | 79.72 |
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. |