View Pit Stop page for race #2309 by nina_mapa — Ghost race
View profile for Carolina (nina_mapa)
Official speed | 84.47 wpm (62.51 seconds elapsed during race) |
---|---|
Race Start | August 2, 2021 10:31:02am UTC |
Race Finish | August 2, 2021 10:32:04am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. pjsk83 (89.13 wpm) 5. edcolemak (82.43 wpm) |
Accuracy | 97.0% |
Points | 87.28 |
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. |