View Pit Stop page for race #26 by thebigdover — Ghost race
View profile for Edith (thebigdover)
Official speed | 82.60 wpm (63.92 seconds elapsed during race) |
---|---|
Race Start | October 11, 2022 1:09:14am UTC |
Race Finish | October 11, 2022 1:10:18am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. 3lim64 (99.79 wpm) 3. billsbiceps (79.72 wpm) |
Accuracy | 95.0% |
Points | 85.36 |
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. |