View Pit Stop page for race #331 by kenteezyx — Ghost race
View profile for Sumeru_ (kenteezyx)
| Official speed | 86.29 wpm (61.19 seconds elapsed during race) |
|---|---|
| Race Start | November 29, 2021 2:24:34am UTC |
| Race Finish | November 29, 2021 2:25:35am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bb__ (88.81 wpm) |
| Accuracy | 96.0% |
| Points | 89.16 |
| 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. |