View Pit Stop page for race #48 by avald30 — Ghost race
View profile for Anthony (avald30)
Official speed | 66.61 wpm (79.27 seconds elapsed during race) |
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Race Start | May 24, 2021 9:19:04pm UTC |
Race Finish | May 24, 2021 9:20:24pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. psin (101.45 wpm) |
Accuracy | 96.0% |
Points | 68.83 |
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. |