View Pit Stop page for race #93 by neonth — Ghost race
View profile for person (neonth)
Official speed | 102.43 wpm (51.55 seconds elapsed during race) |
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Race Start | June 24, 2022 2:46:38pm UTC |
Race Finish | June 24, 2022 2:47:30pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. sarrod (88.19 wpm) |
Accuracy | 96.0% |
Points | 105.85 |
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. |