View Pit Stop page for race #138804 by tshafer3 — Ghost race
View profile for tstats[tshafer3] (tshafer3)
| Official speed | 104.06 wpm (50.74 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2022 7:20:08pm UTC |
| Race Finish | May 11, 2022 7:20:59pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. newtyperx (103.46 wpm) 3. jhc9999 (92.71 wpm) 4. 3eposempai (89.61 wpm) |
| Accuracy | 98.0% |
| Points | 107.53 |
| 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. |