View Pit Stop page for race #288 by nigelyul — Ghost race
View profile for Nigel Yul (nigelyul)
Official speed | 109.62 wpm (48.17 seconds elapsed during race) |
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Race Start | November 26, 2021 4:04:06am UTC |
Race Finish | November 26, 2021 4:04:54am UTC |
Outcome | No win (2 of 4) |
Opponents |
4. max_m7 (94.02 wpm) |
Accuracy | 98.0% |
Points | 113.27 |
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. |