View Pit Stop page for race #474 by willierocknroll — Ghost race
View profile for Scattish (willierocknroll)
Official speed | 62.17 wpm (84.93 seconds elapsed during race) |
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Race Start | November 15, 2021 4:50:17am UTC |
Race Finish | November 15, 2021 4:51:42am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. julius1331 (77.34 wpm) |
Accuracy | 96.0% |
Points | 64.25 |
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. |