View Pit Stop page for race #636 by cool_armadillo — Ghost race
View profile for Eric (cool_armadillo)
Official speed | 69.86 wpm (75.58 seconds elapsed during race) |
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Race Start | September 27, 2021 3:11:53pm UTC |
Race Finish | September 27, 2021 3:13:09pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. chang1 (111.30 wpm) |
Accuracy | 97.0% |
Points | 72.19 |
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. |