View Pit Stop page for race #650 by artorias_ — Ghost race
View profile for Artorias (artorias_)
Official speed | 57.62 wpm (91.63 seconds elapsed during race) |
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Race Start | November 7, 2020 9:01:40pm UTC |
Race Finish | November 7, 2020 9:03:11pm UTC |
Outcome | No win (4 of 6) |
Opponents |
1. spareribs (167.40 wpm) 2. goldjet30 (159.25 wpm) 3. cortmarshal (92.44 wpm) |
Accuracy | 97.0% |
Points | 59.54 |
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. |