View Pit Stop page for race #4489 by sabelle_ — Ghost race
View profile for btst (sabelle_)
Official speed | 114.52 wpm (46.11 seconds elapsed during race) |
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Race Start | December 5, 2022 3:06:40am UTC |
Race Finish | December 5, 2022 3:07:27am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. jonahvalentyn (121.98 wpm) 3. wowsocool_ (101.14 wpm) |
Accuracy | 98.0% |
Points | 118.34 |
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. |