View Pit Stop page for race #79 by kangtyp54 — Ghost race
View profile for connor (kangtyp54)
Official speed | 91.99 wpm (57.40 seconds elapsed during race) |
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Race Start | December 2, 2020 3:48:36am UTC |
Race Finish | December 2, 2020 3:49:33am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. mlprichard (86.04 wpm) |
Accuracy | 97.0% |
Points | 95.06 |
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. |