View Pit Stop page for race #1417 by frezna — Ghost race
View profile for Shawn (frezna)
Official speed | 92.70 wpm (56.96 seconds elapsed during race) |
---|---|
Race Start | June 27, 2023 11:39:31pm UTC |
Race Finish | June 27, 2023 11:40:28pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. sedrick206 (121.92 wpm) 3. qwestfinder (89.16 wpm) |
Accuracy | 97.0% |
Points | 95.79 |
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. |