View Pit Stop page for race #97 by xrudolph — Ghost race
View profile for Rudolph (xrudolph)
Official speed | 80.55 wpm (65.55 seconds elapsed during race) |
---|---|
Race Start | July 28, 2018 5:40:22pm UTC |
Race Finish | July 28, 2018 5:41:28pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. kitzin (62.39 wpm) 4. au_oz (60.77 wpm) |
Accuracy | 99.0% |
Points | 83.24 |
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. |