View Pit Stop page for race #5934 by axom_shochwave — Ghost race
View profile for Montu (axom_shochwave)
Official speed | 74.24 wpm (71.12 seconds elapsed during race) |
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Race Start | June 23, 2022 3:48:22am UTC |
Race Finish | June 23, 2022 3:49:33am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. sector7 (88.39 wpm) |
Accuracy | 96.0% |
Points | 76.71 |
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. |