View Pit Stop page for race #2983 by lexieabbas — Ghost race
View profile for Lexie (lexieabbas)
| Official speed | 63.72 wpm (82.86 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2022 7:26:05am UTC |
| Race Finish | September 9, 2022 7:27:28am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. _typing_ (84.76 wpm) 2. slowly_but_sure (73.95 wpm) 3. ahnfnsr (72.90 wpm) |
| Accuracy | 96.0% |
| Points | 65.84 |
| 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. |