View Pit Stop page for race #16 by superbluejjj — Ghost race
View profile for Jam135k (superbluejjj)
Official speed | 94.90 wpm (55.64 seconds elapsed during race) |
---|---|
Race Start | February 7, 2018 3:52:11am UTC |
Race Finish | February 7, 2018 3:53:06am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. iloveiu (121.91 wpm) 4. xxteargodxx (87.08 wpm) |
Accuracy | 97.0% |
Points | 98.06 |
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. |