View Pit Stop page for race #26244 by modest_ked — Ghost race
View profile for ye (modest_ked)
Official speed | 130.76 wpm (40.38 seconds elapsed during race) |
---|---|
Race Start | November 1, 2018 4:00:29pm UTC |
Race Finish | November 1, 2018 4:01:09pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. schollie (159.43 wpm) |
Accuracy | 97.0% |
Points | 135.12 |
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. |