View Pit Stop page for race #937 by wlofails — Ghost race
View profile for Typo (wlofails)
| Official speed | 107.76 wpm (49.00 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2021 2:25:23am UTC |
| Race Finish | July 12, 2021 2:26:12am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. aggressor2007 (69.51 wpm) 3. idkwhyyyy (59.61 wpm) |
| Accuracy | 98.0% |
| Points | 111.35 |
| 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. |