View Pit Stop page for race #6346 by typingmasterpro3 — Ghost race
View profile for TypingMaster3 (typingmasterpro3)
| Official speed | 85.56 wpm (61.71 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2022 9:09:37am UTC |
| Race Finish | August 9, 2022 9:10:39am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. pzew (91.34 wpm) 2. ppubalo (91.16 wpm) |
| Accuracy | 97.0% |
| Points | 88.41 |
| 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. |