View Pit Stop page for race #494 by jennafer323 — Ghost race
View profile for Jenna (jennafer323)
Official speed | 75.88 wpm (69.58 seconds elapsed during race) |
---|---|
Race Start | September 15, 2021 4:58:59pm UTC |
Race Finish | September 15, 2021 5:00:08pm UTC |
Outcome | No win (3 of 5) |
Opponents |
2. yeekidd (76.06 wpm) 4. geniusno1 (72.38 wpm) |
Accuracy | 97.0% |
Points | 78.41 |
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. |