View Pit Stop page for race #13379 by rosewolf — Ghost race
View profile for 🌹 Black Rose 🌹 (rosewolf)
Official speed | 133.71 wpm (39.49 seconds elapsed during race) |
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Race Start | May 22, 2019 8:44:38pm UTC |
Race Finish | May 22, 2019 8:45:17pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. jooooooo (96.66 wpm) 3. gavinhardison (91.77 wpm) |
Accuracy | 99.0% |
Points | 138.17 |
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. |