View Pit Stop page for race #31046 by landarian — Ghost race
View profile for discord.gg/typeracer (landarian)
| Official speed | 166.62 wpm (31.69 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2020 12:03:30am UTC |
| Race Finish | October 29, 2020 12:04:02am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 172.18 |
| 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. |