View Pit Stop page for race #181 by fingerfood — Ghost race
View profile for Ethan (fingerfood)
| Official speed | 100.29 wpm (52.65 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2014 2:38:55am UTC |
| Race Finish | January 31, 2014 2:39:47am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. typingartist2 (130.35 wpm) 2. astrotypist (103.71 wpm) 4. pentatonix (90.03 wpm) |
| Accuracy | 96.0% |
| Points | 0.00 |
| 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. |