View Pit Stop page for race #4933 by neatrianty — Ghost race
View profile for Neatrianty (neatrianty)
Official speed | 96.00 wpm (55.00 seconds elapsed during race) |
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Race Start | August 8, 2022 2:57:45pm UTC |
Race Finish | August 8, 2022 2:58:40pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. tomme2009 (97.77 wpm) |
Accuracy | 97.0% |
Points | 99.20 |
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. |