View Pit Stop page for race #1281 by kapiltype — Ghost race
View profile for Kapil (kapiltype)
Official speed | 60.12 wpm (87.82 seconds elapsed during race) |
---|---|
Race Start | April 19, 2022 6:08:52pm UTC |
Race Finish | April 19, 2022 6:10:19pm UTC |
Outcome | No win (4 of 5) |
Opponents |
2. miccalo_dv (68.28 wpm) 5. cream777 (58.60 wpm) |
Accuracy | 96.0% |
Points | 62.13 |
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. |