View Pit Stop page for race #1181 by skavel — Ghost race
View profile for Santiago (skavel)
Official speed | 89.76 wpm (58.82 seconds elapsed during race) |
---|---|
Race Start | April 24, 2021 4:28:50pm UTC |
Race Finish | April 24, 2021 4:29:49pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. durum_kebab (80.95 wpm) |
Accuracy | 98.0% |
Points | 92.75 |
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. |