View Pit Stop page for race #262 by harpermh — Ghost race
View profile for Harper (harpermh)
Official speed | 76.49 wpm (69.03 seconds elapsed during race) |
---|---|
Race Start | March 6, 2022 1:49:13pm UTC |
Race Finish | March 6, 2022 1:50:22pm UTC |
Outcome | No win (5 of 5) |
Opponents |
2. allent528 (96.42 wpm) 4. cmirkhad (85.65 wpm) |
Accuracy | 96.0% |
Points | 79.04 |
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. |