View Pit Stop page for race #938 by retropixel99 — Ghost race
View profile for Paul (retropixel99)
Official speed | 88.55 wpm (59.63 seconds elapsed during race) |
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Race Start | December 1, 2020 6:01:02pm UTC |
Race Finish | December 1, 2020 6:02:02pm UTC |
Outcome | No win (3 of 4) |
Opponents |
2. bungmcbooga (89.97 wpm) |
Accuracy | 98.0% |
Points | 91.51 |
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. |