View Pit Stop page for race #305 by e3e2 — Ghost race
View profile for Discord Bot: tinyurl.com/TypeRacerStats (e3e2)
| Official speed | 142.01 wpm (37.18 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2020 8:40:15am UTC |
| Race Finish | November 10, 2020 8:40:52am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 146.75 |
| 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. |