View Pit Stop page for race #10219 by thebrownfoxquicklyjumpsoverthe — Ghost race
View profile for twitch.tv/typeracerderochee (thebrownfoxquicklyjumpsoverthe)
| Official speed | 119.99 wpm (44.00 seconds elapsed during race) |
|---|---|
| Race Start | July 19, 2016 4:34:24pm UTC |
| Race Finish | July 19, 2016 4:35:08pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. erniechiew (124.91 wpm) 3. pentalon (105.10 wpm) |
| Accuracy | 94.0% |
| Points | 0.00 |
| 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. |