View Pit Stop page for race #259 by iwantmedals — Ghost race
View profile for J (iwantmedals)
Official speed | 143.15 wpm (36.88 seconds elapsed during race) |
---|---|
Race Start | December 26, 2019 8:55:42pm UTC |
Race Finish | December 26, 2019 8:56:19pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. sidd_ (153.77 wpm) 3. pbnl2 (120.82 wpm) 4. andyandyandyandyandy (115.97 wpm) |
Accuracy | 99.0% |
Points | 147.92 |
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. |