View Pit Stop page for race #1280 by jordanlreynolds99 — Ghost race
View profile for Jordan (jordanlreynolds99)
Official speed | 70.98 wpm (74.39 seconds elapsed during race) |
---|---|
Race Start | December 10, 2021 5:41:07pm UTC |
Race Finish | December 10, 2021 5:42:21pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. datboi1771 (89.11 wpm) 2. francothedude (85.96 wpm) |
Accuracy | 98.0% |
Points | 73.35 |
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. |