View Pit Stop page for race #299 by sai_pavan — Ghost race
View profile for Pavan (sai_pavan)
Official speed | 60.73 wpm (86.94 seconds elapsed during race) |
---|---|
Race Start | May 31, 2021 2:42:16pm UTC |
Race Finish | May 31, 2021 2:43:43pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. sebtsch (87.51 wpm) |
Accuracy | 96.0% |
Points | 62.75 |
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. |