View Pit Stop page for race #22179 by realdill — Ghost race
View profile for Type like never before! (realdill)
Official speed | 96.54 wpm (54.69 seconds elapsed during race) |
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Race Start | January 30, 2022 2:43:03pm UTC |
Race Finish | January 30, 2022 2:43:58pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. catg0ty0urlung (96.07 wpm) 3. dcoh91 (85.88 wpm) 4. j1b1 (78.23 wpm) |
Accuracy | 97.0% |
Points | 99.75 |
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. |