View Pit Stop page for race #2156 by nerodine — Ghost race
View profile for Hamza (nerodine)
| Official speed | 65.38 wpm (80.76 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2020 9:07:07pm UTC |
| Race Finish | December 1, 2020 9:08:27pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. mhmbarko (84.86 wpm) 2. ha559 (79.81 wpm) 3. average_typer95 (71.86 wpm) |
| Accuracy | 96.0% |
| Points | 67.56 |
| 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. |