View Pit Stop page for race #127445 by tshafer3 — Ghost race
View profile for tstats[tshafer3] (tshafer3)
Official speed | 111.52 wpm (47.35 seconds elapsed during race) |
---|---|
Race Start | November 11, 2021 12:49:02am UTC |
Race Finish | November 11, 2021 12:49:49am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. hujala (149.03 wpm) |
Accuracy | 99.0% |
Points | 115.24 |
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. |