View Pit Stop page for race #586 by sticknleaf — Ghost race
View profile for Adam (sticknleaf)
Official speed | 93.98 wpm (56.18 seconds elapsed during race) |
---|---|
Race Start | August 22, 2021 3:26:07am UTC |
Race Finish | August 22, 2021 3:27:04am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. jokii (106.00 wpm) 4. oturan11 (83.17 wpm) |
Accuracy | 97.0% |
Points | 97.12 |
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. |