View Pit Stop page for race #193 by norbearr — Ghost race
View profile for Norbert (norbearr)
Official speed | 78.29 wpm (67.44 seconds elapsed during race) |
---|---|
Race Start | December 29, 2020 8:41:07am UTC |
Race Finish | December 29, 2020 8:42:15am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. cheryyyyy (58.84 wpm) |
Accuracy | 97.0% |
Points | 80.90 |
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. |