View Pit Stop page for race #700 by the_typing_owo — Ghost race
View profile for OwO (the_typing_owo)
Official speed | 123.99 wpm (42.58 seconds elapsed during race) |
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Race Start | May 4, 2020 11:45:54pm UTC |
Race Finish | May 4, 2020 11:46:36pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. na_stoqn_chakala (87.76 wpm) 3. christrilling (83.12 wpm) |
Accuracy | 100.0% |
Points | 128.13 |
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. |