View Pit Stop page for race #1831 by pastel_snow — Ghost race
View profile for harsh (pastel_snow)
Official speed | 84.37 wpm (62.58 seconds elapsed during race) |
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Race Start | May 21, 2023 4:49:08am UTC |
Race Finish | May 21, 2023 4:50:11am UTC |
Outcome | No win (3 of 5) |
Opponents |
4. charmful_programmer (60.35 wpm) |
Accuracy | 96.0% |
Points | 87.19 |
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. |