View Pit Stop page for race #765 by ernestleong2003 — Ghost race
View profile for Ernest Leong (ernestleong2003)
| Official speed | 117.50 wpm (44.94 seconds elapsed during race) |
|---|---|
| Race Start | November 16, 2022 7:45:42am UTC |
| Race Finish | November 16, 2022 7:46:27am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. deskripper (141.01 wpm) |
| Accuracy | 97.0% |
| Points | 121.42 |
| 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. |