View Pit Stop page for race #2909 by typingaccount10 — Ghost race
View profile for Rey (typingaccount10)
| Official speed | 125.33 wpm (42.13 seconds elapsed during race) |
|---|---|
| Race Start | November 18, 2020 9:14:07am UTC |
| Race Finish | November 18, 2020 9:14:49am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. wordracer888 (135.31 wpm) 3. gordonz88 (98.95 wpm) |
| Accuracy | 99.0% |
| Points | 129.51 |
| 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. |