View Pit Stop page for race #8091 by xsdream160 — Ghost race
View profile for oldaccforpracticing (xsdream160)
Official speed | 80.41 wpm (65.66 seconds elapsed during race) |
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Race Start | June 4, 2021 7:27:00am UTC |
Race Finish | June 4, 2021 7:28:06am UTC |
Outcome | No win (3 of 5) |
Opponents |
2. kartavyajain (86.74 wpm) |
Accuracy | 96.0% |
Points | 83.09 |
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. |