View Pit Stop page for race #725 by 10wpmtyper — Ghost race
View profile for Arnold (10wpmtyper)
| Official speed | 132.45 wpm (39.86 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2021 3:48:58am UTC |
| Race Finish | September 4, 2021 3:49:38am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. atthetop (139.94 wpm) |
| Accuracy | 98.0% |
| Points | 136.86 |
| 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. |