View Pit Stop page for race #4752 by herlianzhang — Ghost race
View profile for Herlian (herlianzhang)
Official speed | 77.57 wpm (68.07 seconds elapsed during race) |
---|---|
Race Start | September 22, 2018 6:02:42am UTC |
Race Finish | September 22, 2018 6:03:50am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. nissefar (76.47 wpm) 3. jaihuenalizada (72.08 wpm) |
Accuracy | 98.0% |
Points | 80.15 |
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. |