View Pit Stop page for race #103 by zoinks_sam — Ghost race
View profile for Sam (zoinks_sam)
Official speed | 94.22 wpm (56.04 seconds elapsed during race) |
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Race Start | November 15, 2021 7:34:42pm UTC |
Race Finish | November 15, 2021 7:35:38pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. inferno888 (72.03 wpm) |
Accuracy | 99.0% |
Points | 97.36 |
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. |