View Pit Stop page for race #2211 by jeffli2000 — Ghost race
View profile for Jaffri (jeffli2000)
| Official speed | 82.01 wpm (64.38 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2021 7:26:58am UTC |
| Race Finish | April 3, 2021 7:28:02am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. laserelite (75.50 wpm) |
| Accuracy | 97.0% |
| Points | 84.74 |
| 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. |