View Pit Stop page for race #256 by martiul — Ghost race
View profile for Martin (martiul)
Official speed | 85.74 wpm (61.58 seconds elapsed during race) |
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Race Start | April 11, 2021 3:03:55pm UTC |
Race Finish | April 11, 2021 3:04:57pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. minaricano (72.39 wpm) |
Accuracy | 97.0% |
Points | 88.59 |
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. |