View Pit Stop page for race #2057 by vin_ar — Ghost race
View profile for Arvin (vin_ar)
Official speed | 77.07 wpm (68.51 seconds elapsed during race) |
---|---|
Race Start | July 28, 2021 12:48:02pm UTC |
Race Finish | July 28, 2021 12:49:11pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. slethron (90.31 wpm) |
Accuracy | 97.0% |
Points | 79.64 |
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. |