View Pit Stop page for race #36563 by timjeffery44 — Ghost race
View profile for (timjeffery44)
Official speed | 103.69 wpm (50.92 seconds elapsed during race) |
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Race Start | October 14, 2019 3:46:00pm UTC |
Race Finish | October 14, 2019 3:46:51pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. jam912 (87.67 wpm) 3. benschi98 (85.02 wpm) |
Accuracy | 98.0% |
Points | 107.14 |
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. |