View Pit Stop page for race #1132 by typer_trainer — Ghost race
View profile for typer_trainer (typer_trainer)
Official speed | 69.22 wpm (76.28 seconds elapsed during race) |
---|---|
Race Start | March 27, 2020 5:21:19pm UTC |
Race Finish | March 27, 2020 5:22:35pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. shizkr (72.91 wpm) |
Accuracy | 96.0% |
Points | 71.53 |
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. |