View Pit Stop page for race #1037 by weejiaquan — Ghost race
View profile for Jia Quan (weejiaquan)
Official speed | 89.75 wpm (58.83 seconds elapsed during race) |
---|---|
Race Start | March 17, 2021 8:57:19am UTC |
Race Finish | March 17, 2021 8:58:18am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. leftovericecream (74.53 wpm) 3. minhtuhay123 (62.94 wpm) |
Accuracy | 97.0% |
Points | 92.74 |
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. |