View Pit Stop page for race #330 by snervous — Ghost race
View profile for esdf (snervous)
Official speed | 107.77 wpm (48.99 seconds elapsed during race) |
---|---|
Race Start | April 30, 2018 9:03:25am UTC |
Race Finish | April 30, 2018 9:04:14am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. jessegarcia (124.20 wpm) |
Accuracy | 98.0% |
Points | 111.36 |
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. |