View Pit Stop page for race #6610 by davidjohnston20 — Ghost race
View profile for David (davidjohnston20)
| Official speed | 99.30 wpm (53.17 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2023 3:01:38pm UTC |
| Race Finish | April 28, 2023 3:02:31pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. skippie (122.75 wpm) 2. learner_typer (122.12 wpm) |
| Accuracy | 97.0% |
| Points | 102.61 |
| 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. |