View Pit Stop page for race #620 by boomer_typer — Ghost race
View profile for Boomer (boomer_typer)
| Official speed | 75.78 wpm (69.68 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2020 4:14:41pm UTC |
| Race Finish | September 11, 2020 4:15:51pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. chinnoname (89.33 wpm) 2. buttmonkeyyt (86.92 wpm) 4. drebexler (69.75 wpm) |
| Accuracy | 97.0% |
| Points | 78.31 |
| 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. |