View Pit Stop page for race #387 by binge_typing — Ghost race
View profile for Notgoingto (binge_typing)
Official speed | 81.10 wpm (65.10 seconds elapsed during race) |
---|---|
Race Start | January 2, 2019 10:21:57am UTC |
Race Finish | January 2, 2019 10:23:03am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. andrewbb (68.72 wpm) |
Accuracy | 98.0% |
Points | 83.81 |
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. |