View Pit Stop page for race #39 by cbracketdash — Ghost race
View profile for Jason (cbracketdash)
| Official speed | 84.58 wpm (62.43 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2021 5:21:38am UTC |
| Race Finish | October 5, 2021 5:22:41am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. wundumho (78.36 wpm) |
| Accuracy | 96.0% |
| Points | 87.40 |
| 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. |