View Pit Stop page for race #730 by ryanjaketown — Ghost race
View profile for Ryan (ryanjaketown)
Official speed | 79.31 wpm (66.57 seconds elapsed during race) |
---|---|
Race Start | December 29, 2020 9:36:22pm UTC |
Race Finish | December 29, 2020 9:37:29pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. seyoung (93.94 wpm) 4. v1ctor1x (65.44 wpm) 5. ramenncath (60.59 wpm) |
Accuracy | 99.0% |
Points | 81.95 |
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. |