View Pit Stop page for race #7461 by cosdaj_dv — Ghost race
View profile for Vsevolod (cosdaj_dv)
Official speed | 89.72 wpm (58.85 seconds elapsed during race) |
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Race Start | January 31, 2024 10:55:48am UTC |
Race Finish | January 31, 2024 10:56:47am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. tushar23651 (75.17 wpm) |
Accuracy | 97.0% |
Points | 92.71 |
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. |