View Pit Stop page for race #3524 by habibp — Ghost race
View profile for Peter (habibp)
Official speed | 80.13 wpm (65.89 seconds elapsed during race) |
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Race Start | April 27, 2023 8:59:06pm UTC |
Race Finish | April 27, 2023 9:00:11pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. accuracy_acc (101.71 wpm) |
Accuracy | 98.0% |
Points | 82.80 |
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. |