View Pit Stop page for race #1105 by typeracer9988 — Ghost race
View profile for typeracer9988 (typeracer9988)
| Official speed | 89.58 wpm (58.94 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2024 8:56:05am UTC |
| Race Finish | February 11, 2024 8:57:04am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. tillertyper2 (105.03 wpm) 2. whyme__ (98.07 wpm) |
| Accuracy | 98.0% |
| Points | 92.57 |
| 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. |