View Pit Stop page for race #522 by mitchns — Ghost race
View profile for Mitch (mitchns)
Official speed | 76.09 wpm (69.39 seconds elapsed during race) |
---|---|
Race Start | December 18, 2018 3:11:07am UTC |
Race Finish | December 18, 2018 3:12:16am UTC |
Outcome | Win (1 of 4) |
Opponents |
3. oneguardsam (66.53 wpm) |
Accuracy | 99.0% |
Points | 78.63 |
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. |