View Pit Stop page for race #635 by shaun_c — Ghost race
View profile for Shaun (shaun_c)
Official speed | 75.07 wpm (70.33 seconds elapsed during race) |
---|---|
Race Start | July 16, 2021 7:24:27am UTC |
Race Finish | July 16, 2021 7:25:37am UTC |
Outcome | No win (3 of 5) |
Opponents |
2. ankitthegreat (77.73 wpm) 4. lsomeonel (69.63 wpm) |
Accuracy | 96.0% |
Points | 77.57 |
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. |