View Pit Stop page for race #7957 by trisywc — Ghost race
View profile for tris (trisywc)
Official speed | 82.93 wpm (63.67 seconds elapsed during race) |
---|---|
Race Start | April 15, 2023 12:48:37pm UTC |
Race Finish | April 15, 2023 12:49:41pm UTC |
Outcome | Win (1 of 4) |
Opponents |
3. fyir (69.59 wpm) |
Accuracy | 97.0% |
Points | 85.69 |
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. |