View Pit Stop page for race #15926 by abigail_w — Ghost race
View profile for thank you polishing (abigail_w)
Official speed | 123.26 wpm (42.84 seconds elapsed during race) |
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Race Start | November 13, 2022 3:59:27am UTC |
Race Finish | November 13, 2022 4:00:10am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. samtsullivan (124.93 wpm) |
Accuracy | 99.0% |
Points | 127.36 |
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. |