View Pit Stop page for race #11441 by yong955143 — Ghost race
View profile for Moronic Typer (yong955143)
| Official speed | 81.22 wpm (65.01 seconds elapsed during race) |
|---|---|
| Race Start | September 28, 2020 2:21:34am UTC |
| Race Finish | September 28, 2020 2:22:39am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. kazukeii (88.94 wpm) |
| Accuracy | 98.0% |
| Points | 83.93 |
| 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. |