View Pit Stop page for race #2328 by doc283 — Ghost race
View profile for Carl (doc283)
| Official speed | 83.32 wpm (63.37 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2022 8:55:35am UTC |
| Race Finish | August 5, 2022 8:56:39am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. ellemo (72.93 wpm) |
| Accuracy | 96.0% |
| Points | 86.10 |
| 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. |