View Pit Stop page for race #53065 by kayak1 — Ghost race
View profile for Mr. lee's expository writing class (kayak1)
Official speed | 130.17 wpm (40.56 seconds elapsed during race) |
---|---|
Race Start | August 31, 2017 1:13:03am UTC |
Race Finish | August 31, 2017 1:13:44am UTC |
Outcome | Win (1 of 3) |
Opponents |
3. fieldy (97.22 wpm) |
Accuracy | 98.0% |
Points | 134.51 |
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. |