View Pit Stop page for race #553 by sethbangerter — Ghost race
View profile for Seth (sethbangerter)
Official speed | 94.50 wpm (55.87 seconds elapsed during race) |
---|---|
Race Start | March 8, 2021 12:01:54pm UTC |
Race Finish | March 8, 2021 12:02:50pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. r3b3 (74.94 wpm) 3. bevins (64.95 wpm) 4. typingl3gend (55.35 wpm) |
Accuracy | 97.0% |
Points | 97.65 |
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. |