View Pit Stop page for race #97 by kazmor — Ghost race
Official speed | 89.52 wpm (58.98 seconds elapsed during race) |
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Race Start | July 12, 2019 3:54:09pm UTC |
Race Finish | July 12, 2019 3:55:08pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. aquaficial (85.87 wpm) 3. franzthemanzkafka (79.38 wpm) |
Accuracy | 98.0% |
Points | 92.50 |
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. |