View Pit Stop page for race #10174 by fishiaz — Ghost race
View profile for Faizan (fishiaz)
Official speed | 74.96 wpm (70.44 seconds elapsed during race) |
---|---|
Race Start | February 18, 2022 6:13:34am UTC |
Race Finish | February 18, 2022 6:14:44am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. chroma_aus (87.14 wpm) |
Accuracy | 99.0% |
Points | 77.46 |
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. |