View Pit Stop page for race #25350 by dicklash — Ghost race
View profile for Richard (dicklash)
| Official speed | 98.52 wpm (53.59 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2023 6:23:06pm UTC |
| Race Finish | June 11, 2023 6:24:00pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dcohen91 (85.35 wpm) |
| Accuracy | 99.0% |
| Points | 101.80 |
| 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. |