View Pit Stop page for race #9328 by x_missin_pgl_2008_x — Ghost race
View profile for Matilda (x_missin_pgl_2008_x)
Official speed | 79.44 wpm (66.47 seconds elapsed during race) |
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Race Start | April 2, 2019 7:35:04pm UTC |
Race Finish | April 2, 2019 7:36:10pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. shilag (80.59 wpm) |
Accuracy | 97.0% |
Points | 82.09 |
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. |