View Pit Stop page for race #70 by antheafu — Ghost race
View profile for Anthea (antheafu)
Official speed | 86.07 wpm (61.35 seconds elapsed during race) |
---|---|
Race Start | December 24, 2018 7:54:05pm UTC |
Race Finish | December 24, 2018 7:55:06pm UTC |
Outcome | No win (2 of 4) |
Opponents |
3. pouffles (84.14 wpm) 4. tt_richard (68.39 wpm) |
Accuracy | 97.0% |
Points | 88.94 |
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. |