View Pit Stop page for race #9008 by jasonbmagat — Ghost race
View profile for Jason (jasonbmagat)
| Official speed | 101.87 wpm (51.83 seconds elapsed during race) |
|---|---|
| Race Start | October 26, 2022 6:07:37am UTC |
| Race Finish | October 26, 2022 6:08:29am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. thisismydrive1997 (98.18 wpm) 3. radule (94.88 wpm) |
| Accuracy | 98.0% |
| Points | 105.26 |
| 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. |