View Pit Stop page for race #293 by tinss619 — Ghost race
View profile for Tyler (tinss619)
Official speed | 69.49 wpm (75.98 seconds elapsed during race) |
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Race Start | October 10, 2018 8:24:26pm UTC |
Race Finish | October 10, 2018 8:25:42pm UTC |
Outcome | No win (4 of 5) |
Opponents |
1. speedor (93.37 wpm) |
Accuracy | 96.0% |
Points | 71.81 |
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. |