View Pit Stop page for race #80 by madmikexxl — Ghost race
View profile for madmikexxl (madmikexxl)
Official speed | 104.29 wpm (50.63 seconds elapsed during race) |
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Race Start | October 10, 2022 6:48:37am UTC |
Race Finish | October 10, 2022 6:49:27am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. pbnl2 (117.24 wpm) 3. martinwong (92.60 wpm) 4. cheongengkai (89.33 wpm) |
Accuracy | 98.0% |
Points | 107.76 |
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. |