View Pit Stop page for race #449 by slugdug — Ghost race
View profile for Douglas (slugdug)
Official speed | 75.33 wpm (70.09 seconds elapsed during race) |
---|---|
Race Start | August 11, 2020 7:09:29am UTC |
Race Finish | August 11, 2020 7:10:39am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. mc0sta (71.00 wpm) |
Accuracy | 98.0% |
Points | 77.84 |
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. |