View Pit Stop page for race #12090 by newtyperx — Ghost race
View profile for BreathlessTyperX (newtyperx)
| Official speed | 113.99 wpm (46.32 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2022 10:03:40am UTC |
| Race Finish | October 12, 2022 10:04:27am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ksydry (97.46 wpm) 3. moneybijay (93.21 wpm) |
| Accuracy | 99.0% |
| Points | 117.79 |
| 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. |