View Pit Stop page for race #499 by trikster — Ghost race
View profile for pat (trikster)
Official speed | 99.68 wpm (52.97 seconds elapsed during race) |
---|---|
Race Start | November 2, 2020 10:53:24am UTC |
Race Finish | November 2, 2020 10:54:17am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. gokewho (98.36 wpm) 3. shrenikr235 (70.44 wpm) |
Accuracy | 97.0% |
Points | 103.00 |
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. |