View Pit Stop page for race #3041 by steveleeb — Ghost race
View profile for steveleeb (steveleeb)
Official speed | 111.64 wpm (47.29 seconds elapsed during race) |
---|---|
Race Start | July 11, 2021 8:31:49pm UTC |
Race Finish | July 11, 2021 8:32:37pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. gstakk (121.02 wpm) |
Accuracy | 98.0% |
Points | 115.36 |
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. |