View Pit Stop page for race #1686 by jamesarino — Ghost race
View profile for James (jamesarino)
Official speed | 80.29 wpm (65.76 seconds elapsed during race) |
---|---|
Race Start | January 17, 2021 2:02:57am UTC |
Race Finish | January 17, 2021 2:04:03am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. redsondude (86.09 wpm) 3. irocamora (67.77 wpm) |
Accuracy | 97.0% |
Points | 82.96 |
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. |