View Pit Stop page for race #1491 by tzak — Ghost race
Official speed | 106.12 wpm (49.76 seconds elapsed during race) |
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Race Start | January 18, 2020 11:26:19pm UTC |
Race Finish | January 18, 2020 11:27:09pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. thaboggla (87.88 wpm) 4. ironmk11 (77.03 wpm) |
Accuracy | 99.0% |
Points | 109.65 |
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. |