View Pit Stop page for race #14234 by kris_z — Ghost race
View profile for Kris (kris_z)
Official speed | 96.99 wpm (54.44 seconds elapsed during race) |
---|---|
Race Start | March 19, 2020 5:33:43am UTC |
Race Finish | March 19, 2020 5:34:38am UTC |
Outcome | Win (1 of 4) |
Opponents |
3. becky_dc (68.35 wpm) 4. pmdnoor (58.03 wpm) |
Accuracy | 97.0% |
Points | 100.23 |
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. |