View Pit Stop page for race #1091 by joannekim63 — Ghost race
View profile for joanne (joannekim63)
| Official speed | 96.46 wpm (54.74 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2022 4:15:32am UTC |
| Race Finish | October 21, 2022 4:16:27am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jostu (80.59 wpm) 3. fewma97 (68.46 wpm) |
| Accuracy | 99.0% |
| Points | 99.68 |
| 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. |