View Pit Stop page for race #2417 by anestis — Ghost race
View profile for Anestis (anestis)
Official speed | 66.06 wpm (79.93 seconds elapsed during race) |
---|---|
Race Start | March 3, 2018 1:41:49pm UTC |
Race Finish | March 3, 2018 1:43:09pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. k3lp_boy (97.20 wpm) |
Accuracy | 98.0% |
Points | 68.26 |
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. |