View Pit Stop page for race #4532 by henrricos — Ghost race
View profile for Henrricos (henrricos)
| Official speed | 73.40 wpm (71.93 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2021 10:59:33am UTC |
| Race Finish | April 1, 2021 11:00:45am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. realdill (91.79 wpm) |
| Accuracy | 97.0% |
| Points | 75.84 |
| 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. |