View Pit Stop page for race #5083 by jquiroz728 — Ghost race
View profile for Jorge (jquiroz728)
| Official speed | 76.27 wpm (69.23 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2020 8:54:05pm UTC |
| Race Finish | February 19, 2020 8:55:14pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. golfwhiskey (99.85 wpm) 3. grasshoppr13 (87.27 wpm) |
| Accuracy | 96.0% |
| Points | 78.82 |
| 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. |