View Pit Stop page for race #262 by ceffjavaliere — Ghost race
View profile for Jeff (ceffjavaliere)
| Official speed | 102.42 wpm (51.55 seconds elapsed during race) |
|---|---|
| Race Start | January 9, 2023 5:18:13pm UTC |
| Race Finish | January 9, 2023 5:19:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. max_el (67.28 wpm) |
| Accuracy | 97.0% |
| Points | 105.84 |
| 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. |