View Pit Stop page for race #3774 by typeracer2254 — Ghost race
View profile for Perry (typeracer2254)
| Official speed | 86.59 wpm (60.98 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2022 2:40:34pm UTC |
| Race Finish | July 30, 2022 2:41:35pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. fatfinga (75.46 wpm) |
| Accuracy | 97.0% |
| Points | 89.47 |
| 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. |