View Pit Stop page for race #1875 by rainnonquit — Ghost race
View profile for nail's bestie (rainnonquit)
Official speed | 146.16 wpm (36.12 seconds elapsed during race) |
---|---|
Race Start | November 5, 2017 7:32:39pm UTC |
Race Finish | November 5, 2017 7:33:15pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. outtactrl (103.15 wpm) 3. xjohnbx (100.82 wpm) |
Accuracy | 99.0% |
Points | 151.04 |
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. |