View Pit Stop page for race #679 by pejo_tech — Ghost race
View profile for David (pejo_tech)
Official speed | 77.14 wpm (68.45 seconds elapsed during race) |
---|---|
Race Start | May 23, 2023 6:42:34pm UTC |
Race Finish | May 23, 2023 6:43:43pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. elgamal (72.36 wpm) |
Accuracy | 98.0% |
Points | 79.71 |
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. |