View Pit Stop page for race #2541 by heyitsloaf — Ghost race
View profile for Bread (heyitsloaf)
| Official speed | 87.62 wpm (60.26 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2022 2:24:05pm UTC |
| Race Finish | November 24, 2022 2:25:05pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. benracer (94.06 wpm) 4. guywith (72.63 wpm) |
| Accuracy | 96.0% |
| Points | 90.54 |
| 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. |