View Pit Stop page for race #4016 by anshul1219 — Ghost race
View profile for anshul (anshul1219)
Official speed | 68.95 wpm (76.58 seconds elapsed during race) |
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Race Start | August 10, 2018 9:51:14am UTC |
Race Finish | August 10, 2018 9:52:31am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. phrosnite (68.14 wpm) |
Accuracy | 97.0% |
Points | 71.25 |
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. |