View Pit Stop page for race #131 by jonc2002 — Ghost race
View profile for Jonathan (jonc2002)
| Official speed | 109.73 wpm (48.12 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2021 10:11:39pm UTC |
| Race Finish | October 8, 2021 10:12:27pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. oatmeal417 (86.79 wpm) 3. spacedandy (86.72 wpm) 4. jouel123456 (72.94 wpm) |
| Accuracy | 98.0% |
| Points | 113.39 |
| 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. |