View Pit Stop page for race #4293 by fafadoodle — Ghost race
Official speed | 112.20 wpm (47.06 seconds elapsed during race) |
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Race Start | March 14, 2021 1:41:10am UTC |
Race Finish | March 14, 2021 1:41:57am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. parkevan27 (125.59 wpm) |
Accuracy | 98.0% |
Points | 115.94 |
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. |