View Pit Stop page for race #829 by deamontyper — Ghost race
View profile for Deamon (deamontyper)
Official speed | 70.93 wpm (74.44 seconds elapsed during race) |
---|---|
Race Start | October 3, 2022 9:37:54am UTC |
Race Finish | October 3, 2022 9:39:08am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. regretfulsalsa (98.59 wpm) |
Accuracy | 95.0% |
Points | 73.29 |
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. |