View Pit Stop page for race #2189 by dvorjack — Ghost race
View profile for jangar (dvorjack)
| Official speed | 85.34 wpm (61.87 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2023 5:10:38am UTC |
| Race Finish | August 23, 2023 5:11:40am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. jacobbeaudway (80.67 wpm) 5. aabossboy (63.56 wpm) |
| Accuracy | 97.0% |
| Points | 88.19 |
| 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. |