View Pit Stop page for race #2170 by tessellatedtalent — Ghost race
View profile for Ave (tessellatedtalent)
Official speed | 104.46 wpm (50.55 seconds elapsed during race) |
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Race Start | March 17, 2022 6:20:09pm UTC |
Race Finish | March 17, 2022 6:20:59pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. amar123200 (73.21 wpm) |
Accuracy | 97.0% |
Points | 107.94 |
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. |