View Pit Stop page for race #1059 by jjsiracha — Ghost race
View profile for j (jjsiracha)
| Official speed | 107.78 wpm (48.99 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2023 12:14:16am UTC |
| Race Finish | May 23, 2023 12:15:05am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. arkosammy_1208 (94.01 wpm) 3. k0k1 (86.46 wpm) |
| Accuracy | 99.0% |
| Points | 111.37 |
| 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. |