View Pit Stop page for race #4773 by joeljohnstone — Ghost race
View profile for Joel (joeljohnstone)
| Official speed | 82.11 wpm (64.30 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2023 8:02:44pm UTC |
| Race Finish | June 22, 2023 8:03:48pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. cinnaminy (88.21 wpm) 2. arkeax196 (82.67 wpm) |
| Accuracy | 99.0% |
| Points | 84.84 |
| 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. |