View Pit Stop page for race #11 by maxv — Ghost race
View profile for Yousef (maxv)
Official speed | 99.21 wpm (53.22 seconds elapsed during race) |
---|---|
Race Start | March 30, 2021 9:53:02am UTC |
Race Finish | March 30, 2021 9:53:56am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. hiyori_chan (101.80 wpm) |
Accuracy | 97.0% |
Points | 102.51 |
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. |