View Pit Stop page for race #43 by lileenguyen — Ghost race
View profile for Lilee (lileenguyen)
Official speed | 100.33 wpm (52.63 seconds elapsed during race) |
---|---|
Race Start | November 1, 2018 7:34:44am UTC |
Race Finish | November 1, 2018 7:35:36am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. aqin24 (93.67 wpm) 3. pizzaforkeera (87.18 wpm) |
Accuracy | 98.0% |
Points | 103.67 |
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. |