View Pit Stop page for race #8694 by aidnbsns — Ghost race
View profile for Aidan who just types (aidnbsns)
Official speed | 87.95 wpm (60.03 seconds elapsed during race) |
---|---|
Race Start | June 28, 2023 6:57:41pm UTC |
Race Finish | June 28, 2023 6:58:41pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. clayjar (103.70 wpm) 2. racen55 (92.61 wpm) |
Accuracy | 97.0% |
Points | 90.88 |
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. |