View Pit Stop page for race #3508 by jvstin522 — Ghost race
View profile for Justin (jvstin522)
| Official speed | 100.53 wpm (52.52 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2023 7:57:48pm UTC |
| Race Finish | March 11, 2023 7:58:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vchhabra33 (94.70 wpm) 3. reynupj (86.28 wpm) |
| Accuracy | 98.0% |
| Points | 103.88 |
| 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. |