View Pit Stop page for race #10510 by sayonara999 — Ghost race
View profile for ted (sayonara999)
Official speed | 83.49 wpm (63.24 seconds elapsed during race) |
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Race Start | October 1, 2019 3:01:11am UTC |
Race Finish | October 1, 2019 3:02:14am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. updowncharm (103.49 wpm) |
Accuracy | 97.0% |
Points | 86.27 |
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. |