View Pit Stop page for race #1567 by trainingtypist192 — Ghost race
View profile for Richy (trainingtypist192)
| Official speed | 95.19 wpm (55.47 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2023 11:51:43am UTC |
| Race Finish | March 5, 2023 11:52:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. omaratri (84.40 wpm) 4. doc283 (82.78 wpm) 5. dilly1 (63.15 wpm) |
| Accuracy | 97.0% |
| Points | 98.37 |
| 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. |