View Pit Stop page for race #1925 by typingmaniac123456789 — Ghost race
View profile for øracle (typingmaniac123456789)
| Official speed | 93.63 wpm (56.39 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2023 9:32:49pm UTC |
| Race Finish | August 4, 2023 9:33:46pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. physxxx (101.25 wpm) |
| Accuracy | 97.0% |
| Points | 96.75 |
| 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. |