View Pit Stop page for race #1645 by vlxu — Ghost race
Official speed | 82.37 wpm (64.10 seconds elapsed during race) |
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Race Start | September 2, 2021 1:13:17am UTC |
Race Finish | September 2, 2021 1:14:21am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. dfliu19 (96.03 wpm) 2. relentlesstyper (92.32 wpm) |
Accuracy | 96.0% |
Points | 85.12 |
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. |