View Pit Stop page for race #165099 by mark40511 — Ghost race
View profile for 1๐ท๐๐ฆ๐ด๐๐ก๐๐๐ด๐๐๐กโ๐๐ (mark40511)
Official speed | 93.69 wpm (56.36 seconds elapsed during race) |
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Race Start | September 16, 2018 7:43:45am UTC |
Race Finish | September 16, 2018 7:44:42am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. rybe864 (88.21 wpm) |
Accuracy | 98.0% |
Points | 96.81 |
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. |