View Pit Stop page for race #2825 by wiffle0926 — Ghost race
View profile for Brian Hart (wiffle0926)
Official speed | 60.02 wpm (87.97 seconds elapsed during race) |
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Race Start | February 2, 2023 5:26:19pm UTC |
Race Finish | February 2, 2023 5:27:47pm UTC |
Outcome | No win (4 of 4) |
Opponents |
2. khizlaw (84.20 wpm) |
Accuracy | 96.0% |
Points | 62.02 |
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. |