View Pit Stop page for race #120825 by tshafer3 — Ghost race
View profile for tstats[tshafer3] (tshafer3)
| Official speed | 107.85 wpm (48.96 seconds elapsed during race) |
|---|---|
| Race Start | August 27, 2021 4:48:49pm UTC |
| Race Finish | August 27, 2021 4:49:38pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. meruem1919 (128.38 wpm) 3. razertypist (104.42 wpm) 4. theengi321 (100.35 wpm) |
| Accuracy | 98.0% |
| Points | 111.45 |
| 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. |