View Pit Stop page for race #7647 by typer778 — Ghost race
View profile for JC (typer778)
| Official speed | 84.58 wpm (62.43 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2022 3:36:24am UTC |
| Race Finish | November 26, 2022 3:37:27am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jazzfunk37 (82.01 wpm) 4. hueylouisnonews (70.34 wpm) |
| Accuracy | 97.0% |
| Points | 87.40 |
| 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. |