View Pit Stop page for race #21335 by hebibuki — Ghost race
View profile for i love typing!!! (hebibuki)
| Official speed | 111.02 wpm (47.56 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2021 9:49:55pm UTC |
| Race Finish | July 31, 2021 9:50:42pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. oddblob3000 (93.54 wpm) 3. hollowshadow (88.73 wpm) 4. e007 (88.16 wpm) |
| Accuracy | 100.0% |
| Points | 114.72 |
| 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. |