View Pit Stop page for race #17449 by txhieu — Ghost race
View profile for Hieu (txhieu)
Official speed | 72.08 wpm (73.25 seconds elapsed during race) |
---|---|
Race Start | October 14, 2019 8:17:02am UTC |
Race Finish | October 14, 2019 8:18:15am UTC |
Outcome | No win (3 of 5) |
Opponents |
2. paronsrpk (77.43 wpm) 4. iglo3141 (56.62 wpm) |
Accuracy | 98.0% |
Points | 74.48 |
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. |