View Pit Stop page for race #161 by suigikawa — Ghost race
View profile for Suigikawa (suigikawa)
Official speed | 73.62 wpm (71.72 seconds elapsed during race) |
---|---|
Race Start | March 21, 2021 8:08:18pm UTC |
Race Finish | March 21, 2021 8:09:30pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. mc0sta (70.39 wpm) |
Accuracy | 97.0% |
Points | 76.07 |
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. |