View Pit Stop page for race #335 by ramenman — Ghost race
View profile for Hon (ramenman)
Official speed | 70.42 wpm (74.98 seconds elapsed during race) |
---|---|
Race Start | December 27, 2018 8:58:11pm UTC |
Race Finish | December 27, 2018 8:59:25pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. hexadecimal101 (91.03 wpm) 2. ryan_rat (84.58 wpm) 3. paulo0506 (72.76 wpm) |
Accuracy | 94.0% |
Points | 72.77 |
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. |