View Pit Stop page for race #1527 by dagalactiknight — Ghost race
View profile for Galactiknight (dagalactiknight)
Official speed | 73.06 wpm (72.27 seconds elapsed during race) |
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Race Start | November 15, 2020 10:39:10pm UTC |
Race Finish | November 15, 2020 10:40:22pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. whitefloss (96.88 wpm) 2. rilee_h443 (92.03 wpm) |
Accuracy | 97.0% |
Points | 75.49 |
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. |