View Pit Stop page for race #1334 by tijae — Ghost race
View profile for Brandon (tijae)
Official speed | 83.48 wpm (63.25 seconds elapsed during race) |
---|---|
Race Start | November 28, 2020 1:35:23pm UTC |
Race Finish | November 28, 2020 1:36:26pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. nnjck (79.59 wpm) |
Accuracy | 96.0% |
Points | 86.26 |
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. |