View Pit Stop page for race #211 by jonasng_ — Ghost race
View profile for Jonas (jonasng_)
| Official speed | 95.20 wpm (55.46 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2022 9:34:22am UTC |
| Race Finish | February 15, 2022 9:35:18am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. theblackeye (87.73 wpm) 3. wercut (77.93 wpm) |
| Accuracy | 98.0% |
| Points | 98.37 |
| 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. |