View Pit Stop page for race #1260 by jejega — Ghost race
View profile for jejega (jejega)
| Official speed | 88.86 wpm (59.42 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2021 10:54:47am UTC |
| Race Finish | June 11, 2021 10:55:46am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. linkaixd (81.94 wpm) |
| Accuracy | 97.0% |
| Points | 91.82 |
| 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. |