View Pit Stop page for race #42 by dicktucker — Ghost race
View profile for A (dicktucker)
Official speed | 82.04 wpm (64.36 seconds elapsed during race) |
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Race Start | May 10, 2021 7:17:30pm UTC |
Race Finish | May 10, 2021 7:18:35pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. ch9cken (80.15 wpm) |
Accuracy | 97.0% |
Points | 84.78 |
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. |