View Pit Stop page for race #858 by high_def — Ghost race
View profile for John (high_def)
Official speed | 65.58 wpm (80.51 seconds elapsed during race) |
---|---|
Race Start | May 10, 2019 2:50:42pm UTC |
Race Finish | May 10, 2019 2:52:02pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. tshafer3 (106.35 wpm) 2. magicsoap (101.37 wpm) |
Accuracy | 96.0% |
Points | 67.77 |
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. |