View Pit Stop page for race #155 by junshimada — Ghost race
View profile for Mookk (junshimada)
Official speed | 83.93 wpm (62.91 seconds elapsed during race) |
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Race Start | January 29, 2019 1:41:15pm UTC |
Race Finish | January 29, 2019 1:42:18pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. brenyes (77.45 wpm) |
Accuracy | 95.0% |
Points | 86.73 |
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. |