View Pit Stop page for race #35418 by sabanurag — Ghost race
View profile for anurag (sabanurag)
Official speed | 123.07 wpm (42.90 seconds elapsed during race) |
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Race Start | May 3, 2023 10:14:14am UTC |
Race Finish | May 3, 2023 10:14:57am UTC |
Outcome | No win (3 of 3) |
Opponents |
2. hungie (133.63 wpm) |
Accuracy | 99.0% |
Points | 127.17 |
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. |