View Pit Stop page for race #1102 by physxxx — Ghost race
View profile for Physxx (physxxx)
| Official speed | 101.25 wpm (52.15 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2023 9:32:49pm UTC |
| Race Finish | August 4, 2023 9:33:41pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. typingmaniac123456789 (93.63 wpm) |
| Accuracy | 98.0% |
| Points | 104.63 |
| 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. |