View Pit Stop page for race #1409 by idkwhyyyy — Ghost race
View profile for aaaaa;-; (idkwhyyyy)
| Official speed | 63.37 wpm (83.32 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2022 10:46:23pm UTC |
| Race Finish | September 30, 2022 10:47:46pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. typeracerplays (123.35 wpm) |
| Accuracy | 96.0% |
| Points | 65.49 |
| 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. |