View Pit Stop page for race #7 by unsually_burnt_canned_beans — Ghost race
View profile for UnusuallyBurntCannedBeans (unsually_burnt_canned_beans)
Official speed | 75.10 wpm (70.31 seconds elapsed during race) |
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Race Start | June 12, 2023 12:00:29am UTC |
Race Finish | June 12, 2023 12:01:40am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. haryan556 (90.61 wpm) |
Accuracy | 95.0% |
Points | 77.61 |
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. |