View Pit Stop page for race #527 by jasmeanie — Ghost race
View profile for jasmeanie (jasmeanie)
| Official speed | 107.15 wpm (49.28 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2023 5:33:52pm UTC |
| Race Finish | January 20, 2023 5:34:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. bilboballins (88.17 wpm) |
| Accuracy | 99.0% |
| Points | 110.72 |
| 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. |