View Pit Stop page for race #487 by dean0927 — Ghost race
View profile for Dean (dean0927)
Official speed | 95.18 wpm (55.47 seconds elapsed during race) |
---|---|
Race Start | October 1, 2018 9:46:36pm UTC |
Race Finish | October 1, 2018 9:47:31pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. mynchi372 (91.79 wpm) 3. henville12 (74.74 wpm) |
Accuracy | 98.0% |
Points | 98.36 |
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. |