View Pit Stop page for race #243 by regiolantus — Ghost race
View profile for D. Snutts (regiolantus)
Official speed | 90.05 wpm (58.63 seconds elapsed during race) |
---|---|
Race Start | March 8, 2023 5:41:49am UTC |
Race Finish | March 8, 2023 5:42:47am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. balawastaken (117.91 wpm) |
Accuracy | 97.0% |
Points | 93.05 |
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. |