View Pit Stop page for race #852 by buckbuck5646 — Ghost race
View profile for Jason (buckbuck5646)
| Official speed | 103.29 wpm (51.12 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2021 2:42:05pm UTC |
| Race Finish | August 10, 2021 2:42:56pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mcmatterson (78.52 wpm) 3. nobunakamura (68.92 wpm) |
| Accuracy | 98.0% |
| Points | 106.73 |
| 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. |