View Pit Stop page for race #2409 by yeeyeehehe — Ghost race
View profile for ((: (yeeyeehehe)
Official speed | 105.64 wpm (49.98 seconds elapsed during race) |
---|---|
Race Start | August 24, 2021 1:11:32am UTC |
Race Finish | August 24, 2021 1:12:22am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. ceeglenn1994 (80.67 wpm) 4. kotaro_qwerty (77.84 wpm) |
Accuracy | 97.0% |
Points | 109.16 |
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. |