View Pit Stop page for race #2014 by zlotz — Ghost race
View profile for ZlotZ (zlotz)
Official speed | 74.96 wpm (70.44 seconds elapsed during race) |
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Race Start | September 8, 2018 3:53:28am UTC |
Race Finish | September 8, 2018 3:54:39am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. anita_p (87.08 wpm) |
Accuracy | 96.0% |
Points | 77.46 |
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. |