View Pit Stop page for race #1433 by micc2 — Ghost race
View profile for Mikkel (micc2)
Official speed | 94.80 wpm (55.70 seconds elapsed during race) |
---|---|
Race Start | September 9, 2021 11:44:58pm UTC |
Race Finish | September 9, 2021 11:45:54pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. x_69hentaiwatcher_x (68.00 wpm) |
Accuracy | 97.0% |
Points | 97.96 |
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. |