adsf (max_m7)

Race #1809

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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.