View Pit Stop page for race #51 by elshovel — Ghost race
View profile for amsdjslfkdjsf (elshovel)
Official speed | 110.14 wpm (47.94 seconds elapsed during race) |
---|---|
Race Start | March 16, 2021 3:56:51pm UTC |
Race Finish | March 16, 2021 3:57:39pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. weihceinre (147.65 wpm) 3. slowbeer (102.73 wpm) |
Accuracy | 96.0% |
Points | 113.81 |
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. |