View Pit Stop page for race #560 by jorbinothethird — Ghost race
View profile for Jorb (jorbinothethird)
| Official speed | 96.03 wpm (54.98 seconds elapsed during race) |
|---|---|
| Race Start | February 16, 2023 2:58:26am UTC |
| Race Finish | February 16, 2023 2:59:21am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nishantdesai1306 (73.24 wpm) 3. starplatinum787 (69.13 wpm) |
| Accuracy | 99.0% |
| Points | 99.23 |
| 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. |