View Pit Stop page for race #276 by bigboyrick — Ghost race
View profile for Charles (bigboyrick)
Official speed | 87.91 wpm (60.06 seconds elapsed during race) |
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Race Start | April 30, 2022 12:23:48pm UTC |
Race Finish | April 30, 2022 12:24:48pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. sblankg (93.63 wpm) 2. udapalito (91.68 wpm) 5. anhddo (73.36 wpm) |
Accuracy | 99.0% |
Points | 90.84 |
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. |