View Pit Stop page for race #6259 by typingproxyz — Ghost race
View profile for MazzaM (typingproxyz)
| Official speed | 71.48 wpm (73.87 seconds elapsed during race) |
|---|---|
| Race Start | April 2, 2021 9:35:43am UTC |
| Race Finish | April 2, 2021 9:36:57am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
3. stanmkh (69.50 wpm) |
| Accuracy | 95.0% |
| Points | 73.86 |
| 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. |