View Pit Stop page for race #125 by typocheck — Ghost race
View profile for Bob (typocheck)
| Official speed | 98.63 wpm (53.53 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2023 6:31:35am UTC |
| Race Finish | March 18, 2023 6:32:29am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. ibexus (156.04 wpm) 2. neatrianty (106.65 wpm) |
| Accuracy | 99.0% |
| Points | 101.91 |
| 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. |