View Pit Stop page for race #6993 by bryan_xd — Ghost race
View profile for Bryan.. XD (bryan_xd)
Official speed | 98.09 wpm (53.83 seconds elapsed during race) |
---|---|
Race Start | July 26, 2023 3:40:47am UTC |
Race Finish | July 26, 2023 3:41:41am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. roronoa_2414 (77.12 wpm) |
Accuracy | 98.0% |
Points | 101.36 |
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. |