View Pit Stop page for race #86 by zveda — Ghost race
View profile for zveda (zveda)
Official speed | 81.93 wpm (64.45 seconds elapsed during race) |
---|---|
Race Start | September 24, 2017 9:17:39am UTC |
Race Finish | September 24, 2017 9:18:44am UTC |
Outcome | No win (3 of 3) |
Opponents |
1. ivortso (110.33 wpm) 2. kimchiiii (99.81 wpm) |
Accuracy | 98.0% |
Points | 84.66 |
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. |