View Pit Stop page for race #512 by fernandoliao — Ghost race
View profile for tstats[fernandoliao] (fernandoliao)
Official speed | 90.51 wpm (58.34 seconds elapsed during race) |
---|---|
Race Start | January 7, 2023 8:40:22am UTC |
Race Finish | January 7, 2023 8:41:21am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. ninja_op (73.79 wpm) 3. burdturglar (70.89 wpm) |
Accuracy | 97.0% |
Points | 93.53 |
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. |