View Pit Stop page for race #1466 by gravityhurts — Ghost race
View profile for tstats[gravityhurts] (gravityhurts)
Official speed | 96.53 wpm (54.70 seconds elapsed during race) |
---|---|
Race Start | September 25, 2022 7:20:22pm UTC |
Race Finish | September 25, 2022 7:21:17pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. nokzendi (73.08 wpm) |
Accuracy | 97.0% |
Points | 99.75 |
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. |