View Pit Stop page for race #70948 by tshafer3 — Ghost race
View profile for tstats[tshafer3] (tshafer3)
Official speed | 99.18 wpm (53.24 seconds elapsed during race) |
---|---|
Race Start | January 10, 2020 8:26:45pm UTC |
Race Finish | January 10, 2020 8:27:39pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. ahujet (94.16 wpm) |
Accuracy | 98.0% |
Points | 102.49 |
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. |