View Pit Stop page for race #41 by 370hss5 — Ghost race
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Official speed | 80.10 wpm (65.92 seconds elapsed during race) |
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Race Start | November 1, 2019 10:19:41pm UTC |
Race Finish | November 1, 2019 10:20:47pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. masian08 (79.33 wpm) 4. mkh90 (74.00 wpm) |
Accuracy | 98.0% |
Points | 82.77 |
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. |