View Pit Stop page for race #719 by jagmasta259 — Ghost race
View profile for Jordan (jagmasta259)
| Official speed | 78.15 wpm (67.56 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2020 10:50:07pm UTC |
| Race Finish | April 17, 2020 10:51:15pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. lovelydy (76.30 wpm) 3. mrkent (69.95 wpm) |
| Accuracy | 96.0% |
| Points | 80.76 |
| 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. |