View Pit Stop page for race #6357 by aasiaat — Ghost race
View profile for Jay (aasiaat)
| Official speed | 90.44 wpm (58.38 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2023 5:39:36pm UTC |
| Race Finish | January 10, 2023 5:40:35pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. angelaqqin (63.75 wpm) 4. turtle_boy1 (61.88 wpm) |
| Accuracy | 98.0% |
| Points | 93.45 |
| 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. |