View Pit Stop page for race #1415 by leopold_cxix — Ghost race
View profile for Leopold (leopold_cxix)
Official speed | 74.92 wpm (70.48 seconds elapsed during race) |
---|---|
Race Start | November 19, 2020 6:17:49pm UTC |
Race Finish | November 19, 2020 6:19:00pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. mattereatinglad (58.86 wpm) |
Accuracy | 97.0% |
Points | 77.42 |
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. |