View Pit Stop page for race #2237 by jroxas97 — Ghost race
View profile for Jezreel (jroxas97)
| Official speed | 68.91 wpm (76.62 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2023 3:28:53am UTC |
| Race Finish | March 10, 2023 3:30:09am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. accuracy_acc (93.04 wpm) 4. fajitamike (64.25 wpm) |
| Accuracy | 97.0% |
| Points | 71.21 |
| 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. |