View Pit Stop page for race #202 by x23mark — Ghost race
View profile for jeremy (x23mark)
| Official speed | 93.15 wpm (56.68 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2022 2:11:33pm UTC |
| Race Finish | September 4, 2022 2:12:29pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. djo666 (92.13 wpm) |
| Accuracy | 96.0% |
| Points | 96.25 |
| 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. |