View Pit Stop page for race #42942 by carpalxqgmlwy — Ghost race
View profile for Liam (carpalxqgmlwy)
Official speed | 109.84 wpm (48.07 seconds elapsed during race) |
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Race Start | December 13, 2020 12:41:25am UTC |
Race Finish | December 13, 2020 12:42:13am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. bummered (113.06 wpm) 4. kaitokidokuroba (83.28 wpm) |
Accuracy | 97.0% |
Points | 113.50 |
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. |