View Pit Stop page for race #568 by mckuletzz — Ghost race
View profile for Gene (mckuletzz)
Official speed | 130.68 wpm (40.40 seconds elapsed during race) |
---|---|
Race Start | November 9, 2021 6:25:30am UTC |
Race Finish | November 9, 2021 6:26:10am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. knight_oikos (124.90 wpm) 3. kyeavnign (102.57 wpm) |
Accuracy | 99.0% |
Points | 135.03 |
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. |