View Pit Stop page for race #155 by johnsmp — Ghost race
View profile for John (johnsmp)
| Official speed | 99.94 wpm (52.83 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2022 5:25:16pm UTC |
| Race Finish | December 27, 2022 5:26:08pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. aji3 (86.85 wpm) |
| Accuracy | 98.0% |
| Points | 103.27 |
| 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. |