View Pit Stop page for race #2461 by nozaaaj — Ghost race
View profile for jazon (nozaaaj)
| Official speed | 96.14 wpm (54.92 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2020 8:12:57pm UTC |
| Race Finish | January 13, 2020 8:13:52pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. chimchimchim (114.02 wpm) 2. bookin123 (97.59 wpm) |
| Accuracy | 98.0% |
| Points | 99.34 |
| 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. |