View Pit Stop page for race #21496 by nikhila — Ghost race
View profile for naclytyper (nikhila)
Official speed | 114.96 wpm (45.93 seconds elapsed during race) |
---|---|
Race Start | March 21, 2019 7:01:57pm UTC |
Race Finish | March 21, 2019 7:02:42pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. ossmando (102.81 wpm) 3. not_medicine (82.14 wpm) |
Accuracy | 99.0% |
Points | 118.79 |
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. |