View Pit Stop page for race #369 by bigdogmat — Ghost race
View profile for mat (bigdogmat)
Official speed | 88.24 wpm (59.84 seconds elapsed during race) |
---|---|
Race Start | March 9, 2019 1:33:17am UTC |
Race Finish | March 9, 2019 1:34:17am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. faa7 (104.13 wpm) |
Accuracy | 98.0% |
Points | 91.18 |
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. |