View Pit Stop page for race #32 by mermed — Ghost race
View profile for hi im merm!! (mermed)
Official speed | 107.94 wpm (48.92 seconds elapsed during race) |
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Race Start | January 23, 2019 10:27:51pm UTC |
Race Finish | January 23, 2019 10:28:40pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. davrostf (110.44 wpm) |
Accuracy | 97.0% |
Points | 111.54 |
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. |