View Pit Stop page for race #23282 by aabossboy — Ghost race
View profile for jolly1joel (aabossboy)
| Official speed | 63.56 wpm (83.07 seconds elapsed during race) |
|---|---|
| Race Start | August 23, 2023 5:10:38am UTC |
| Race Finish | August 23, 2023 5:12:01am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. dvorjack (85.34 wpm) 3. jacobbeaudway (80.67 wpm) |
| Accuracy | 96.0% |
| Points | 65.68 |
| 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. |