View Pit Stop page for race #17299 by jun0sck — Ghost race
View profile for jun (jun0sck)
| Official speed | 78.55 wpm (67.22 seconds elapsed during race) |
|---|---|
| Race Start | July 20, 2022 12:15:21am UTC |
| Race Finish | July 20, 2022 12:16:28am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. onlyu0923 (81.63 wpm) |
| Accuracy | 99.0% |
| Points | 81.16 |
| 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. |