View Pit Stop page for race #9570 by indires — Ghost race
View profile for framespersecond (indires)
Official speed | 104.27 wpm (50.64 seconds elapsed during race) |
---|---|
Race Start | January 26, 2021 4:31:20am UTC |
Race Finish | January 26, 2021 4:32:10am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. geosyog (97.30 wpm) |
Accuracy | 98.0% |
Points | 107.74 |
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. |