View Pit Stop page for race #109 by pyramidgg — Ghost race
View profile for Ross (pyramidgg)
Official speed | 89.90 wpm (58.73 seconds elapsed during race) |
---|---|
Race Start | October 29, 2018 10:23:42pm UTC |
Race Finish | October 29, 2018 10:24:41pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. tshafer3 (105.06 wpm) 3. alexanders1123 (66.26 wpm) |
Accuracy | 98.0% |
Points | 92.89 |
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. |