View Pit Stop page for race #5303 by pavlova_conditioning — Ghost race
View profile for Julianne (pavlova_conditioning)
Official speed | 119.61 wpm (44.14 seconds elapsed during race) |
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Race Start | May 15, 2023 2:08:04am UTC |
Race Finish | May 15, 2023 2:08:48am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. e6f4e37l (147.74 wpm) 3. sixpacksexy (115.22 wpm) |
Accuracy | 98.0% |
Points | 123.59 |
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. |