View Pit Stop page for race #445 by gnarf — Ghost race
View profile for Rishi (gnarf)
Official speed | 108.58 wpm (48.63 seconds elapsed during race) |
---|---|
Race Start | April 16, 2023 2:10:15am UTC |
Race Finish | April 16, 2023 2:11:04am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. subhaan (83.16 wpm) 3. ropsar (80.89 wpm) |
Accuracy | 97.0% |
Points | 112.20 |
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. |