View Pit Stop page for race #55 by solst — Ghost race
View profile for Solst (solst)
Official speed | 95.20 wpm (55.46 seconds elapsed during race) |
---|---|
Race Start | June 16, 2023 2:01:11am UTC |
Race Finish | June 16, 2023 2:02:06am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. theracist159 (88.66 wpm) 3. hellisgood (86.71 wpm) |
Accuracy | 98.0% |
Points | 98.37 |
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. |