View Pit Stop page for race #232 by whitedarko — Ghost race
View profile for will (whitedarko)
Official speed | 84.74 wpm (62.31 seconds elapsed during race) |
---|---|
Race Start | October 25, 2021 11:16:04pm UTC |
Race Finish | October 25, 2021 11:17:06pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. jetblxckwalls (95.73 wpm) |
Accuracy | 97.0% |
Points | 87.57 |
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. |