View Pit Stop page for race #883 by erasmognome — Ghost race
View profile for Erasmo (erasmognome)
Official speed | 102.53 wpm (51.50 seconds elapsed during race) |
---|---|
Race Start | August 31, 2020 9:59:05pm UTC |
Race Finish | August 31, 2020 9:59:57pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. learning_dvorak1 (97.02 wpm) |
Accuracy | 97.0% |
Points | 105.94 |
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. |