View Pit Stop page for race #13 by typingking_3 — Ghost race
View profile for typingking_3 (typingking_3)
| Official speed | 94.97 wpm (55.60 seconds elapsed during race) |
|---|---|
| Race Start | September 8, 2023 8:22:06pm UTC |
| Race Finish | September 8, 2023 8:23:01pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. sunaisaqt (103.77 wpm) 2. biotic_god (96.42 wpm) |
| Accuracy | 97.0% |
| Points | 98.13 |
| 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. |