View Pit Stop page for race #17 by bentcornwell — Ghost race
View profile for 🤓 (bentcornwell)
Official speed | 76.30 wpm (69.20 seconds elapsed during race) |
---|---|
Race Start | November 16, 2017 9:44:03am UTC |
Race Finish | November 16, 2017 9:45:13am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. hellsal (101.79 wpm) 2. realf0rce (97.27 wpm) 3. morepie (86.94 wpm) |
Accuracy | 95.0% |
Points | 78.84 |
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. |