View Pit Stop page for race #1809 by max_m7 — Ghost race
View profile for adsf (max_m7)
Official speed | 102.19 wpm (51.67 seconds elapsed during race) |
---|---|
Race Start | November 13, 2021 10:43:09pm UTC |
Race Finish | November 13, 2021 10:44:01pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. glandock1 (98.77 wpm) 3. mcallen_tx (93.10 wpm) |
Accuracy | 96.0% |
Points | 105.60 |
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. |