View Pit Stop page for race #202 by corevalues — Ghost race
View profile for John (corevalues)
| Official speed | 86.25 wpm (61.22 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2022 6:15:27pm UTC |
| Race Finish | March 10, 2022 6:16:28pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. faachinsh (86.73 wpm) 3. damonc89 (77.09 wpm) |
| Accuracy | 95.0% |
| Points | 89.12 |
| 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. |