View Pit Stop page for race #17 by maticulous — Ghost race
View profile for Justin (maticulous)
| Official speed | 78.32 wpm (67.42 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2021 2:16:32pm UTC |
| Race Finish | September 21, 2021 2:17:39pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jg808 (105.34 wpm) 2. khanali2020 (82.89 wpm) |
| Accuracy | 95.0% |
| Points | 80.93 |
| 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. |