View Pit Stop page for race #7083 by snoody — Ghost race
View profile for Snoody (snoody)
Official speed | 72.46 wpm (72.87 seconds elapsed during race) |
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Race Start | December 24, 2017 1:12:03am UTC |
Race Finish | December 24, 2017 1:13:16am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. kurozawa66 (98.50 wpm) 2. mpatt1012 (79.93 wpm) 3. spritemite (75.51 wpm) |
Accuracy | 98.0% |
Points | 74.87 |
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. |