View Pit Stop page for race #5018 by ocodile — Ghost race
View profile for ocodile (ocodile)
Official speed | 101.11 wpm (52.22 seconds elapsed during race) |
---|---|
Race Start | May 1, 2021 7:19:59am UTC |
Race Finish | May 1, 2021 7:20:51am UTC |
Outcome | Win (1 of 4) |
Opponents |
3. cakesogood (61.04 wpm) |
Accuracy | 97.0% |
Points | 104.48 |
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. |