View Pit Stop page for race #3828 by jaxzy96 — Ghost race
View profile for Quandale (jaxzy96)
| Official speed | 107.01 wpm (49.34 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2022 4:44:29am UTC |
| Race Finish | September 16, 2022 4:45:18am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. drlawc2 (130.46 wpm) 3. 4555 (84.33 wpm) |
| Accuracy | 98.0% |
| Points | 110.58 |
| 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. |