View Pit Stop page for race #18 by liyanghuang — Ghost race
View profile for Liyang (liyanghuang)
Official speed | 77.44 wpm (68.18 seconds elapsed during race) |
---|---|
Race Start | January 7, 2020 12:07:30am UTC |
Race Finish | January 7, 2020 12:08:38am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. justjoekingg (84.68 wpm) 3. doterra_aha (73.57 wpm) |
Accuracy | 96.0% |
Points | 80.02 |
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. |