View Pit Stop page for race #63346 by slethron — Ghost race
View profile for スレトロン (slethron)
Official speed | 99.96 wpm (52.82 seconds elapsed during race) |
---|---|
Race Start | June 7, 2022 8:46:32pm UTC |
Race Finish | June 7, 2022 8:47:25pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. comeonn1 (108.57 wpm) 3. bigegg (84.92 wpm) 4. caaakeeey (75.75 wpm) |
Accuracy | 98.0% |
Points | 103.29 |
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. |