View Pit Stop page for race #7784 by wtfhowareyousofast — Ghost race
View profile for JB (wtfhowareyousofast)
| Official speed | 109.05 wpm (48.42 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2021 12:11:41pm UTC |
| Race Finish | January 1, 2021 12:12:30pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. jonsport (99.88 wpm) |
| Accuracy | 98.0% |
| Points | 112.69 |
| 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. |