View Pit Stop page for race #145 by mathijsmaes — Ghost race
View profile for Mathijs (mathijsmaes)
Official speed | 94.10 wpm (56.11 seconds elapsed during race) |
---|---|
Race Start | March 29, 2022 11:40:27am UTC |
Race Finish | March 29, 2022 11:41:23am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. memesis (87.92 wpm) 4. emptypaintbrush (79.29 wpm) 5. lahmacun228 (66.65 wpm) |
Accuracy | 98.0% |
Points | 97.23 |
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. |