View Pit Stop page for race #2041 by aab33d_ — Ghost race
View profile for Typo Pro 😕 (aab33d_)
| Official speed | 82.71 wpm (63.84 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2023 11:55:58am UTC |
| Race Finish | January 8, 2023 11:57:02am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. gonnatypethehype (90.22 wpm) 3. onetruejojo (71.60 wpm) |
| Accuracy | 97.0% |
| Points | 85.46 |
| 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. |