View Pit Stop page for race #4005 by opmrph — Ghost race
View profile for Opmrph (opmrph)
Official speed | 94.08 wpm (56.12 seconds elapsed during race) |
---|---|
Race Start | June 2, 2022 10:55:20am UTC |
Race Finish | June 2, 2022 10:56:16am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. nonquitwolf (114.03 wpm) 3. stooormmm (90.14 wpm) |
Accuracy | 98.0% |
Points | 97.22 |
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. |