View Pit Stop page for race #2900 by noob_wrath — Ghost race
View profile for Allay (noob_wrath)
Official speed | 81.32 wpm (64.93 seconds elapsed during race) |
---|---|
Race Start | May 24, 2021 9:19:09pm UTC |
Race Finish | May 24, 2021 9:20:14pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. beigedaddy (89.40 wpm) 3. zhoujt23 (75.51 wpm) |
Accuracy | 95.0% |
Points | 84.03 |
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. |