View Pit Stop page for race #5754 by jjthot — Ghost race
View profile for notdallas (jjthot)
Official speed | 100.07 wpm (52.76 seconds elapsed during race) |
---|---|
Race Start | October 27, 2022 1:09:09pm UTC |
Race Finish | October 27, 2022 1:10:02pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. someradno (95.41 wpm) |
Accuracy | 98.0% |
Points | 103.41 |
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. |