View Pit Stop page for race #1890 by jasperjimbob — Ghost race
View profile for JimBob (jasperjimbob)
Official speed | 90.86 wpm (58.11 seconds elapsed during race) |
---|---|
Race Start | July 15, 2022 11:43:21pm UTC |
Race Finish | July 15, 2022 11:44:19pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. shadowsofwaxwingsslain (72.55 wpm) |
Accuracy | 97.0% |
Points | 93.89 |
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. |