View Pit Stop page for race #4258 by crusherxf — Ghost race
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Official speed | 98.88 wpm (53.40 seconds elapsed during race) |
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Race Start | February 27, 2023 5:40:18pm UTC |
Race Finish | February 27, 2023 5:41:12pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. bulk_logan (90.62 wpm) 4. ciszyn (79.68 wpm) |
Accuracy | 98.0% |
Points | 102.17 |
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. |