View Pit Stop page for race #815 by rp1324 — Ghost race
View profile for GMK Handarbeit (rp1324)
Official speed | 77.54 wpm (68.09 seconds elapsed during race) |
---|---|
Race Start | February 17, 2019 10:52:49am UTC |
Race Finish | February 17, 2019 10:53:57am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. meatbag (88.11 wpm) |
Accuracy | 95.0% |
Points | 80.12 |
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. |