View Pit Stop page for race #64 by kurizanu — Ghost race
View profile for Krishanu (kurizanu)
Official speed | 81.60 wpm (64.71 seconds elapsed during race) |
---|---|
Race Start | August 12, 2022 4:46:48pm UTC |
Race Finish | August 12, 2022 4:47:52pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. colder66 (79.42 wpm) 4. nilb (64.43 wpm) |
Accuracy | 97.0% |
Points | 84.32 |
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. |