View Pit Stop page for race #25 by jiayanluo — Ghost race
View profile for Jiayan (jiayanluo)
Official speed | 96.39 wpm (54.78 seconds elapsed during race) |
---|---|
Race Start | May 29, 2017 5:16:37am UTC |
Race Finish | May 29, 2017 5:17:32am UTC |
Outcome | Win (1 of 5) |
Opponents |
3. noob_06 (76.56 wpm) 4. jackie_cogan (74.51 wpm) |
Accuracy | 95.0% |
Points | 0.00 |
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. |