View Pit Stop page for race #4447 by eager69 — Ghost race
View profile for HotDogRacer69 (eager69)
Official speed | 77.96 wpm (67.73 seconds elapsed during race) |
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Race Start | June 21, 2018 2:06:14am UTC |
Race Finish | June 21, 2018 2:07:22am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. carcamo (84.57 wpm) |
Accuracy | 97.0% |
Points | 80.56 |
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. |