View Pit Stop page for race #1879 by nize — Ghost race
View profile for Raimondo Horton (nize)
Official speed | 99.28 wpm (53.18 seconds elapsed during race) |
---|---|
Race Start | October 7, 2020 7:16:29am UTC |
Race Finish | October 7, 2020 7:17:23am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. oreo_os (113.17 wpm) |
Accuracy | 96.0% |
Points | 102.59 |
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. |