View Pit Stop page for race #79 by joqsjoqs — Ghost race
View profile for Jonathan (joqsjoqs)
Official speed | 90.84 wpm (58.12 seconds elapsed during race) |
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Race Start | April 3, 2022 2:49:42pm UTC |
Race Finish | April 3, 2022 2:50:41pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. leftovericecream (92.58 wpm) 4. saketraj (57.35 wpm) |
Accuracy | 98.0% |
Points | 93.87 |
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. |