View Pit Stop page for race #137 by triklino — Ghost race
View profile for Triklino (triklino)
| Official speed | 100.40 wpm (52.59 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2020 4:36:44pm UTC |
| Race Finish | August 20, 2020 4:37:37pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. reflexus (85.59 wpm) |
| Accuracy | 98.0% |
| Points | 103.75 |
| 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. |