View Pit Stop page for race #13637 by yong955143 — Ghost race
View profile for Moronic Typer (yong955143)
| Official speed | 94.18 wpm (56.06 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2020 2:51:38pm UTC |
| Race Finish | November 6, 2020 2:52:34pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. angelic_devil (85.26 wpm) |
| Accuracy | 99.0% |
| Points | 97.32 |
| 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. |