View Pit Stop page for race #7966 by granwizard — Ghost race
View profile for Type (granwizard)
Official speed | 83.19 wpm (63.47 seconds elapsed during race) |
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Race Start | November 18, 2021 3:52:03pm UTC |
Race Finish | November 18, 2021 3:53:06pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. wusien (76.78 wpm) |
Accuracy | 97.0% |
Points | 85.97 |
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. |