View Pit Stop page for race #45166 by boy_314 — Ghost race
Official speed | 134.96 wpm (39.12 seconds elapsed during race) |
---|---|
Race Start | May 11, 2022 5:23:33am UTC |
Race Finish | May 11, 2022 5:24:12am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. vixt (108.70 wpm) 3. elijxh_ (75.27 wpm) |
Accuracy | 100.0% |
Points | 139.45 |
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. |