View Pit Stop page for race #3515 by sundid — Ghost race
View profile for صنديد (sundid)
Official speed | 83.14 wpm (63.51 seconds elapsed during race) |
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Race Start | May 15, 2022 11:14:12am UTC |
Race Finish | May 15, 2022 11:15:15am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. doquannnn (89.64 wpm) |
Accuracy | 98.0% |
Points | 85.92 |
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. |