View Pit Stop page for race #1231 by stretch_flex — Ghost race
View profile for Stretch (stretch_flex)
Official speed | 84.24 wpm (62.68 seconds elapsed during race) |
---|---|
Race Start | March 26, 2023 4:05:23pm UTC |
Race Finish | March 26, 2023 4:06:26pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. jms2587 (81.58 wpm) 3. shivamrai162 (70.37 wpm) |
Accuracy | 99.0% |
Points | 87.05 |
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. |