View Pit Stop page for race #1298 by bsirius — Ghost race
View profile for |𝐅𝐄𝐑|SiriusB (bsirius)
Official speed | 98.34 wpm (53.69 seconds elapsed during race) |
---|---|
Race Start | November 24, 2017 8:13:58am UTC |
Race Finish | November 24, 2017 8:14:52am UTC |
Outcome | No win (3 of 4) |
Opponents |
1. orianna (131.66 wpm) 4. 348cdt21 (89.92 wpm) |
Accuracy | 97.0% |
Points | 101.61 |
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. |