View Pit Stop page for race #11340 by typer778 — Ghost race
View profile for JC (typer778)
| Official speed | 97.65 wpm (54.07 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2023 9:38:09am UTC |
| Race Finish | March 29, 2023 9:39:03am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. gonnatypethehype (93.36 wpm) 3. itthikorn777 (71.47 wpm) |
| Accuracy | 98.0% |
| Points | 100.90 |
| 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. |