View Pit Stop page for race #938 by chakk — Ghost race
View profile for im liquid smooth (chakk)
Official speed | 167.71 wpm (31.48 seconds elapsed during race) |
---|---|
Race Start | October 4, 2018 9:18:20pm UTC |
Race Finish | October 4, 2018 9:18:51pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. aaronadams (144.21 wpm) 3. artilar (108.14 wpm) |
Accuracy | 97.0% |
Points | 173.30 |
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. |