View Pit Stop page for race #338 by wscieklykasztan — Ghost race
View profile for tstats[wscieklykasztan] (wscieklykasztan)
| Official speed | 82.00 wpm (64.39 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2022 1:30:05pm UTC |
| Race Finish | July 17, 2022 1:31:10pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. typist786 (76.04 wpm) |
| Accuracy | 98.0% |
| Points | 84.73 |
| 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. |