View Pit Stop page for race #432 by jmagcalas — Ghost race
View profile for Jose (jmagcalas)
| Official speed | 57.35 wpm (92.07 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2023 1:52:07pm UTC |
| Race Finish | April 28, 2023 1:53:39pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. peanutbutter_665 (80.92 wpm) 3. just_abu (72.48 wpm) |
| Accuracy | 96.0% |
| Points | 59.26 |
| 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. |