View Pit Stop page for race #9027 by nokzendi — Ghost race
View profile for Nokzendi (nokzendi)
Official speed | 73.08 wpm (72.25 seconds elapsed during race) |
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Race Start | September 25, 2022 7:20:22pm UTC |
Race Finish | September 25, 2022 7:21:34pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. gravityhurts (96.53 wpm) |
Accuracy | 96.0% |
Points | 75.51 |
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. |