View Pit Stop page for race #3030 by jeewon — Ghost race
View profile for Jiweon (jeewon)
| Official speed | 70.20 wpm (75.21 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2021 7:34:48am UTC |
| Race Finish | April 14, 2021 7:36:04am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. pulsead (79.13 wpm) 4. jaalen21 (69.65 wpm) |
| Accuracy | 95.0% |
| Points | 72.54 |
| 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. |