View Pit Stop page for race #814 by _this_is_sparta — Ghost race
View profile for eijfiiie (_this_is_sparta)
Official speed | 76.58 wpm (68.95 seconds elapsed during race) |
---|---|
Race Start | March 8, 2021 7:45:57pm UTC |
Race Finish | March 8, 2021 7:47:06pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. rugoso (97.50 wpm) 2. captainpotatoes (80.22 wpm) 4. a7ive (70.88 wpm) |
Accuracy | 99.0% |
Points | 79.13 |
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. |