View Pit Stop page for race #15197 by irocamora — Ghost race
View profile for J (irocamora)
| Official speed | 67.77 wpm (77.91 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2021 2:02:57am UTC |
| Race Finish | January 17, 2021 2:04:15am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. redsondude (86.09 wpm) 2. jamesarino (80.29 wpm) |
| Accuracy | 98.0% |
| Points | 70.03 |
| 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. |