View Pit Stop page for race #9491 by a_bhimany_u — Ghost race
View profile for Abhimanyu (a_bhimany_u)
Official speed | 76.78 wpm (68.77 seconds elapsed during race) |
---|---|
Race Start | February 25, 2023 4:36:12am UTC |
Race Finish | February 25, 2023 4:37:21am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. gerbenklapwijk (62.68 wpm) |
Accuracy | 97.0% |
Points | 79.34 |
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. |