View Pit Stop page for race #46216 by fightin_phils — Ghost race
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Official speed | 166.01 wpm (31.81 seconds elapsed during race) |
---|---|
Race Start | January 31, 2022 1:41:42am UTC |
Race Finish | January 31, 2022 1:42:14am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. _champ_ (103.15 wpm) |
Accuracy | 99.0% |
Points | 171.54 |
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. |