View Pit Stop page for race #16840 by ztgstover — Ghost race
View profile for Brockton (ztgstover)
Official speed | 109.77 wpm (48.10 seconds elapsed during race) |
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Race Start | October 24, 2022 2:31:05am UTC |
Race Finish | October 24, 2022 2:31:54am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. rilee_h443 (117.36 wpm) |
Accuracy | 98.0% |
Points | 113.43 |
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. |