View Pit Stop page for race #3031 by papaisplaying — Ghost race
View profile for Typer (papaisplaying)
| Official speed | 82.76 wpm (63.80 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2022 7:34:47am UTC |
| Race Finish | April 22, 2022 7:35:51am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 85.52 |
| 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. |