View Pit Stop page for race #441 by zoeboboey — Ghost race
View profile for Zoe (zoeboboey)
Official speed | 80.30 wpm (65.75 seconds elapsed during race) |
---|---|
Race Start | April 18, 2022 12:21:56am UTC |
Race Finish | April 18, 2022 12:23:01am UTC |
Outcome | No win (2 of 4) |
Opponents |
3. justanalek (67.71 wpm) |
Accuracy | 97.0% |
Points | 82.97 |
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. |