View Pit Stop page for race #59364 by jkhindo64 — Ghost race
View profile for Jacob (jkhindo64)
| Official speed | 96.82 wpm (54.53 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2023 3:05:07am UTC |
| Race Finish | May 2, 2023 3:06:01am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ikeds (106.67 wpm) 2. tshafer3 (103.55 wpm) |
| Accuracy | 99.0% |
| Points | 100.05 |
| 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. |