View Pit Stop page for race #29 by imccann — Ghost race
View profile for Andrew (imccann)
Official speed | 82.03 wpm (64.37 seconds elapsed during race) |
---|---|
Race Start | March 25, 2019 9:40:47pm UTC |
Race Finish | March 25, 2019 9:41:51pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. jovin_ (96.14 wpm) 4. itsalwaysme (79.22 wpm) |
Accuracy | 99.0% |
Points | 84.77 |
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. |