View Pit Stop page for race #623 by csnikitin — Ghost race
View profile for Thank you, Byron. (csnikitin)
Official speed | 104.36 wpm (50.59 seconds elapsed during race) |
---|---|
Race Start | September 17, 2020 6:24:13am UTC |
Race Finish | September 17, 2020 6:25:03am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. vick02 (99.13 wpm) 3. dextonjl (82.78 wpm) |
Accuracy | 99.0% |
Points | 107.83 |
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. |