View Pit Stop page for race #353 by checksind — Ghost race
View profile for Nick (checksind)
Official speed | 106.11 wpm (49.76 seconds elapsed during race) |
---|---|
Race Start | October 9, 2021 5:27:37pm UTC |
Race Finish | October 9, 2021 5:28:27pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. model_m_keyboard_warrior (73.13 wpm) |
Accuracy | 99.0% |
Points | 109.64 |
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. |