View Pit Stop page for race #152 by jugnhoon — Ghost race
View profile for junghoon (jugnhoon)
| Official speed | 68.81 wpm (76.73 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2021 2:31:17pm UTC |
| Race Finish | January 24, 2021 2:32:34pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. nub_paws (82.43 wpm) 2. slowzone (78.10 wpm) 4. mckhaann (67.31 wpm) |
| Accuracy | 96.0% |
| Points | 71.10 |
| 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. |