View Pit Stop page for race #59 by mikkytzen — Ghost race
View profile for Mikhail (mikkytzen)
Official speed | 133.74 wpm (39.48 seconds elapsed during race) |
---|---|
Race Start | September 10, 2017 9:55:49pm UTC |
Race Finish | September 10, 2017 9:56:29pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. thebrownfoxquicklyjumpsoverthe (117.91 wpm) 3. dew36 (82.41 wpm) |
Accuracy | 98.0% |
Points | 138.20 |
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. |