View Pit Stop page for race #55672 by kayak1 — Ghost race
View profile for Mr. lee's expository writing class (kayak1)
Official speed | 92.20 wpm (57.27 seconds elapsed during race) |
---|---|
Race Start | September 28, 2017 12:00:56am UTC |
Race Finish | September 28, 2017 12:01:53am UTC |
Outcome | Win (1 of 4) |
Opponents |
4. lentless (77.88 wpm) |
Accuracy | 96.0% |
Points | 95.28 |
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. |