View Pit Stop page for race #2059 by sid_tiw — Ghost race
View profile for Siddhartha (sid_tiw)
Official speed | 96.20 wpm (54.89 seconds elapsed during race) |
---|---|
Race Start | October 29, 2022 6:33:48am UTC |
Race Finish | October 29, 2022 6:34:43am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. rdnblg2 (77.36 wpm) |
Accuracy | 98.0% |
Points | 99.41 |
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. |