View Pit Stop page for race #237 by jamocha101 — Ghost race
View profile for Aimee (jamocha101)
| Official speed | 95.49 wpm (55.29 seconds elapsed during race) |
|---|---|
| Race Start | May 14, 2022 11:09:35pm UTC |
| Race Finish | May 14, 2022 11:10:30pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kahoot_ (95.94 wpm) 3. heclord (83.52 wpm) 4. jamietyper90 (70.12 wpm) |
| Accuracy | 97.0% |
| Points | 98.67 |
| 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. |