View Pit Stop page for race #11671 by js_jordan — Ghost race
View profile for Jordan (js_jordan)
| Official speed | 86.54 wpm (61.01 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2023 5:15:56pm UTC |
| Race Finish | March 3, 2023 5:16:57pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. sapient (104.06 wpm) 4. khizlaw (78.61 wpm) |
| Accuracy | 98.0% |
| Points | 89.43 |
| 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. |