View Pit Stop page for race #3995 by typist786 — Ghost race
View profile for tiramisu (typist786)
| Official speed | 76.04 wpm (69.44 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2022 1:30:05pm UTC |
| Race Finish | July 17, 2022 1:31:15pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. wscieklykasztan (82.00 wpm) |
| Accuracy | 99.0% |
| Points | 78.58 |
| 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. |