View Pit Stop page for race #172 by typeracer1111111111 — Ghost race
View profile for type (typeracer1111111111)
| Official speed | 79.13 wpm (66.73 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2023 7:32:02am UTC |
| Race Finish | March 13, 2023 7:33:08am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. nauthnim (74.17 wpm) 4. e453 (70.46 wpm) |
| Accuracy | 98.0% |
| Points | 81.77 |
| 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. |