View Pit Stop page for race #106 by typingaccount6 — Ghost race
View profile for Rey (typingaccount6)
Official speed | 119.59 wpm (44.15 seconds elapsed during race) |
---|---|
Race Start | April 8, 2020 6:59:31am UTC |
Race Finish | April 8, 2020 7:00:15am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. keegant (141.73 wpm) 3. 18dylan18 (97.44 wpm) |
Accuracy | 99.0% |
Points | 123.58 |
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. |