View Pit Stop page for race #211 by jrc1002 — Ghost race
View profile for JRC (jrc1002)
| Official speed | 110.56 wpm (47.76 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2022 3:23:35am UTC |
| Race Finish | February 15, 2022 3:24:23am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. lin_ming (89.78 wpm) |
| Accuracy | 97.0% |
| Points | 114.24 |
| 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. |