View Pit Stop page for race #166 by typinglikethat — Ghost race
View profile for J (typinglikethat)
| Official speed | 86.93 wpm (60.74 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2021 9:42:00pm UTC |
| Race Finish | September 30, 2021 9:43:00pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. uninterested (115.59 wpm) |
| Accuracy | 97.0% |
| Points | 89.82 |
| 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. |