View Pit Stop page for race #191 by timothyjan — Ghost race
View profile for TJ (timothyjan)
| Official speed | 80.41 wpm (65.66 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2021 8:53:21am UTC |
| Race Finish | May 6, 2021 8:54:26am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. 2496 (68.10 wpm) |
| Accuracy | 96.0% |
| Points | 83.09 |
| 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. |