View Pit Stop page for race #3422 by jefry1217 — Ghost race
View profile for Joshua (jefry1217)
| Official speed | 98.65 wpm (53.52 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2021 7:38:22am UTC |
| Race Finish | March 24, 2021 7:39:15am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. xsdream160 (74.85 wpm) 4. yeyonghe (62.61 wpm) |
| Accuracy | 97.0% |
| Points | 101.94 |
| 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. |