View Pit Stop page for race #1138 by the_martin — Ghost race
View profile for Martin (the_martin)
Official speed | 81.16 wpm (65.06 seconds elapsed during race) |
---|---|
Race Start | July 29, 2021 3:17:59pm UTC |
Race Finish | July 29, 2021 3:19:05pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. ocdy1001 (66.81 wpm) |
Accuracy | 97.0% |
Points | 83.87 |
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. |