View Pit Stop page for race #3747 by ibexus — Ghost race
View profile for Ibexus (ibexus)
Official speed | 166.62 wpm (31.69 seconds elapsed during race) |
---|---|
Race Start | March 25, 2021 7:08:34am UTC |
Race Finish | March 25, 2021 7:09:06am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. boostedwrx (98.77 wpm) |
Accuracy | 99.0% |
Points | 172.17 |
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. |