View Pit Stop page for race #1949 by 18dylan18 — Ghost race
View profile for Dylan (18dylan18)
| Official speed | 97.44 wpm (54.19 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2020 6:59:31am UTC |
| Race Finish | April 8, 2020 7:00:25am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. keegant (141.73 wpm) 2. typingaccount6 (119.59 wpm) |
| Accuracy | 99.0% |
| Points | 100.69 |
| 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. |