View Pit Stop page for race #1279 by ribeiro_halmak — Ghost race
View profile for Gustavo (ribeiro_halmak)
Official speed | 83.69 wpm (63.09 seconds elapsed during race) |
---|---|
Race Start | July 17, 2022 11:40:59pm UTC |
Race Finish | July 17, 2022 11:42:02pm UTC |
Outcome | No win (3 of 4) |
Opponents |
1. bobman4900 (118.99 wpm) 2. strongly_typed_mtgap (99.22 wpm) |
Accuracy | 96.0% |
Points | 86.48 |
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. |