View Pit Stop page for race #115 by mcpg — Ghost race
Official speed | 109.82 wpm (48.08 seconds elapsed during race) |
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Race Start | November 24, 2018 10:22:29am UTC |
Race Finish | November 24, 2018 10:23:17am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. marcopsan (93.95 wpm) 3. myagmea (83.05 wpm) 4. alamin_typist (74.06 wpm) |
Accuracy | 97.0% |
Points | 113.48 |
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. |