View Pit Stop page for race #6250 by ebic_gamer — Ghost race
View profile for boeien (ebic_gamer)
Official speed | 135.54 wpm (38.96 seconds elapsed during race) |
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Race Start | December 21, 2019 9:33:23pm UTC |
Race Finish | December 21, 2019 9:34:02pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. gee_206 (100.16 wpm) |
Accuracy | 98.0% |
Points | 140.06 |
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. |