View Pit Stop page for race #6420 by pjottur — Ghost race
View profile for Typer (pjottur)
| Official speed | 62.84 wpm (84.02 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2021 4:08:11pm UTC |
| Race Finish | June 13, 2021 4:09:35pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. gergo225 (75.03 wpm) 3. uwu_werkmaine (69.50 wpm) 5. zurendra9 (59.62 wpm) |
| Accuracy | 99.0% |
| Points | 64.93 |
| 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. |