View Pit Stop page for race #1195 by zhoujt23 — Ghost race
View profile for Jess (zhoujt23)
| Official speed | 75.51 wpm (69.92 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2021 9:19:09pm UTC |
| Race Finish | May 24, 2021 9:20:19pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. beigedaddy (89.40 wpm) 2. noob_wrath (81.32 wpm) |
| Accuracy | 94.0% |
| Points | 78.03 |
| 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. |