View Pit Stop page for race #236 by koreanallday — Ghost race
View profile for Anthony (koreanallday)
Official speed | 64.64 wpm (81.68 seconds elapsed during race) |
---|---|
Race Start | October 4, 2017 7:52:51pm UTC |
Race Finish | October 4, 2017 7:54:13pm UTC |
Outcome | No win (4 of 5) |
Opponents |
3. ariskoumis (82.57 wpm) |
Accuracy | 97.0% |
Points | 66.79 |
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. |