View Pit Stop page for race #990 by nonquitwarrior — Ghost race
View profile for (nonquitwarrior)
Official speed | 99.29 wpm (53.18 seconds elapsed during race) |
---|---|
Race Start | July 8, 2021 10:31:28pm UTC |
Race Finish | July 8, 2021 10:32:21pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. beachill (130.34 wpm) 2. arman_types (101.35 wpm) |
Accuracy | 97.0% |
Points | 102.60 |
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. |