View Pit Stop page for race #491 by ampleman — Ghost race
View profile for ampleman (ampleman)
| Official speed | 73.88 wpm (71.47 seconds elapsed during race) |
|---|---|
| Race Start | February 26, 2023 1:06:07pm UTC |
| Race Finish | February 26, 2023 1:07:19pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. sbares (88.44 wpm) 4. russell_llamada (71.20 wpm) |
| Accuracy | 95.0% |
| Points | 76.34 |
| 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. |