View Pit Stop page for race #9610 by _azh_ — Ghost race
Official speed | 80.52 wpm (65.57 seconds elapsed during race) |
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Race Start | January 18, 2022 2:16:57pm UTC |
Race Finish | January 18, 2022 2:18:02pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. anmolsaraswat (73.18 wpm) |
Accuracy | 98.0% |
Points | 83.20 |
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. |