View Pit Stop page for race #427 by qwerty_man — Ghost race
View profile for 11 year old typist ;) (qwerty_man)
| Official speed | 111.62 wpm (47.30 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2019 10:56:58am UTC |
| Race Finish | October 6, 2019 10:57:45am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. cypher_xd (63.94 wpm) |
| Accuracy | 97.0% |
| Points | 115.34 |
| 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. |