View Pit Stop page for race #1665 by jpowwow — Ghost race
View profile for jpow (jpowwow)
Official speed | 71.24 wpm (74.12 seconds elapsed during race) |
---|---|
Race Start | June 30, 2021 4:10:46pm UTC |
Race Finish | June 30, 2021 4:12:00pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. bobby76 (93.70 wpm) 3. drag00me (64.63 wpm) |
Accuracy | 96.0% |
Points | 73.62 |
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. |