View Pit Stop page for race #560 by boesendorfer — Ghost race
View profile for Jack (boesendorfer)
| Official speed | 103.09 wpm (51.22 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2023 8:01:08am UTC |
| Race Finish | January 15, 2023 8:01:59am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. triet96 (109.90 wpm) 3. someone_who_needs_help (101.12 wpm) |
| Accuracy | 100.0% |
| Points | 106.53 |
| 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. |