View Pit Stop page for race #834 by gomugomunotyping — Ghost race
View profile for zehahahahahaahha (gomugomunotyping)
| Official speed | 73.75 wpm (71.59 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2022 7:33:02am UTC |
| Race Finish | July 9, 2022 7:34:13am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. armanto (79.91 wpm) 4. blackfishmustard (69.37 wpm) |
| Accuracy | 96.0% |
| Points | 76.21 |
| 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. |