View Pit Stop page for race #572 by michaelandjack — Ghost race
View profile for michael (michaelandjack)
Official speed | 75.18 wpm (70.23 seconds elapsed during race) |
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Race Start | November 22, 2020 3:16:38am UTC |
Race Finish | November 22, 2020 3:17:48am UTC |
Outcome | No win (3 of 5) |
Opponents |
1. lambdanaut (98.91 wpm) 2. spaceg00se (83.54 wpm) 4. bonkaholic (73.67 wpm) |
Accuracy | 98.0% |
Points | 77.68 |
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. |