View Pit Stop page for race #1809 by tomgroenwoldt — Ghost race
View profile for learn corne (tomgroenwoldt)
Official speed | 82.13 wpm (64.29 seconds elapsed during race) |
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Race Start | January 22, 2021 2:16:02pm UTC |
Race Finish | January 22, 2021 2:17:07pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. mray (94.93 wpm) |
Accuracy | 97.0% |
Points | 84.87 |
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. |