View Pit Stop page for race #1404 by 2022ktty — Ghost race
View profile for mewwy (2022ktty)
| Official speed | 153.36 wpm (34.43 seconds elapsed during race) |
|---|---|
| Race Start | June 26, 2022 11:54:18pm UTC |
| Race Finish | June 26, 2022 11:54:52pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. username_example125259 (108.64 wpm) |
| Accuracy | 99.0% |
| Points | 158.47 |
| 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. |