View Pit Stop page for race #18 by apegod — Ghost race
Official speed | 84.28 wpm (62.65 seconds elapsed during race) |
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Race Start | June 18, 2022 3:32:18pm UTC |
Race Finish | June 18, 2022 3:33:21pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. typingmasterpro3 (83.52 wpm) 4. farazoma (82.87 wpm) |
Accuracy | 95.0% |
Points | 87.08 |
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. |