View Pit Stop page for race #751 by notjimmy972 — Ghost race
View profile for Jimbo (notjimmy972)
Official speed | 150.48 wpm (35.09 seconds elapsed during race) |
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Race Start | December 21, 2018 3:41:56am UTC |
Race Finish | December 21, 2018 3:42:32am UTC |
Outcome | Win (1 of 2) |
Opponents |
2. er132er (95.60 wpm) |
Accuracy | 98.0% |
Points | 155.49 |
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. |