View Pit Stop page for race #3405 by royalkludgelarry — Ghost race
View profile for Larry (royalkludgelarry)
Official speed | 83.97 wpm (62.88 seconds elapsed during race) |
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Race Start | October 5, 2019 4:48:01pm UTC |
Race Finish | October 5, 2019 4:49:04pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. doiwannaknow1 (82.85 wpm) 3. epicblueberry (82.19 wpm) |
Accuracy | 97.0% |
Points | 86.77 |
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. |