View Pit Stop page for race #373985 by mark40511 — Ghost race
View profile for 1๐ท๐๐ฆ๐ด๐๐ก๐๐๐ด๐๐๐กโ๐๐ (mark40511)
Official speed | 113.02 wpm (46.72 seconds elapsed during race) |
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Race Start | October 25, 2022 1:12:00pm UTC |
Race Finish | October 25, 2022 1:12:47pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. typeracerplays (129.91 wpm) 3. shromeone (109.98 wpm) 4. man_onatree (106.71 wpm) |
Accuracy | 99.0% |
Points | 116.79 |
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. |