View Pit Stop page for race #617 by marshall_gunawan — Ghost race
View profile for Marshall (marshall_gunawan)
Official speed | 82.94 wpm (63.66 seconds elapsed during race) |
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Race Start | September 12, 2021 6:02:26am UTC |
Race Finish | September 12, 2021 6:03:29am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. eat_my_dust_batches (72.36 wpm) |
Accuracy | 96.0% |
Points | 85.70 |
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. |