View Pit Stop page for race #773 by realakimnas — Ghost race
View profile for akim (realakimnas)
| Official speed | 92.56 wpm (57.04 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2023 2:57:22pm UTC |
| Race Finish | January 4, 2023 2:58:19pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. guest_typist_new (80.99 wpm) |
| Accuracy | 96.0% |
| Points | 95.65 |
| 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. |