View Pit Stop page for race #39 by jasonfherring — Ghost race
View profile for Jason (jasonfherring)
| Official speed | 110.57 wpm (47.75 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2020 9:05:04pm UTC |
| Race Finish | April 14, 2020 9:05:52pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. jessegarcia (146.25 wpm) |
| Accuracy | 98.0% |
| Points | 114.25 |
| 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. |