View Pit Stop page for race #138 by thatrandomguyagain — Ghost race
View profile for Jimmy (thatrandomguyagain)
Official speed | 128.50 wpm (41.09 seconds elapsed during race) |
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Race Start | April 21, 2023 12:53:22pm UTC |
Race Finish | April 21, 2023 12:54:03pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. halliwell_manor (102.98 wpm) 4. onion_bread (84.42 wpm) |
Accuracy | 98.0% |
Points | 132.79 |
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. |