View Pit Stop page for race #206 by yellowe2 — Ghost race
View profile for e2blu (yellowe2)
Official speed | 90.49 wpm (58.35 seconds elapsed during race) |
---|---|
Race Start | October 1, 2021 12:51:31am UTC |
Race Finish | October 1, 2021 12:52:30am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. togohogo1 (95.85 wpm) 3. math314 (84.10 wpm) |
Accuracy | 96.0% |
Points | 93.50 |
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. |