View Pit Stop page for race #3796 by the_avg_dude — Ghost race
View profile for theaveragedude (the_avg_dude)
Official speed | 77.82 wpm (67.85 seconds elapsed during race) |
---|---|
Race Start | August 30, 2021 11:05:58am UTC |
Race Finish | August 30, 2021 11:07:06am UTC |
Outcome | No win (3 of 5) |
Opponents |
2. seva_on_osu (83.57 wpm) |
Accuracy | 98.0% |
Points | 80.41 |
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. |