View Pit Stop page for race #2593 by xxhiny — Ghost race
View profile for Ryan (xxhiny)
Official speed | 94.54 wpm (55.85 seconds elapsed during race) |
---|---|
Race Start | May 8, 2019 4:35:07pm UTC |
Race Finish | May 8, 2019 4:36:03pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. estalow (81.20 wpm) 4. cameronmendez (77.67 wpm) |
Accuracy | 97.0% |
Points | 97.70 |
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. |