View Pit Stop page for race #2643 by meenepo — Ghost race
View profile for Louis (meenepo)
Official speed | 130.95 wpm (40.32 seconds elapsed during race) |
---|---|
Race Start | October 19, 2021 12:27:33pm UTC |
Race Finish | October 19, 2021 12:28:13pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. cornmaster0411 (75.47 wpm) |
Accuracy | 98.0% |
Points | 135.31 |
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. |