View Pit Stop page for race #622 by jackshadow — Ghost race
View profile for Jack (jackshadow)
| Official speed | 71.81 wpm (73.53 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2021 2:42:53am UTC |
| Race Finish | December 22, 2021 2:44:07am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. meikaina (82.77 wpm) |
| Accuracy | 99.0% |
| Points | 74.21 |
| 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. |