View Pit Stop page for race #1326 by namtap — Ghost race
View profile for tuffghost (namtap)
Official speed | 80.60 wpm (65.51 seconds elapsed during race) |
---|---|
Race Start | February 2, 2018 9:52:57pm UTC |
Race Finish | February 2, 2018 9:54:02pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. iukekini (77.84 wpm) |
Accuracy | 98.0% |
Points | 83.29 |
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. |