View Pit Stop page for race #9419 by relentlesstyper — Ghost race
View profile for Karl (relentlesstyper)
Official speed | 92.32 wpm (57.19 seconds elapsed during race) |
---|---|
Race Start | September 2, 2021 1:13:17am UTC |
Race Finish | September 2, 2021 1:14:14am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. dfliu19 (96.03 wpm) 3. vlxu (82.37 wpm) |
Accuracy | 98.0% |
Points | 95.40 |
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. |