View Pit Stop page for race #1419 by sanger — Ghost race
View profile for Sanger (sanger)
Official speed | 92.56 wpm (57.04 seconds elapsed during race) |
---|---|
Race Start | February 22, 2020 2:20:29pm UTC |
Race Finish | February 22, 2020 2:21:26pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. 55j1n (97.89 wpm) |
Accuracy | 97.0% |
Points | 95.65 |
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. |