View Pit Stop page for race #1093 by xx_ed_xx — Ghost race
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Official speed | 99.74 wpm (52.94 seconds elapsed during race) |
---|---|
Race Start | June 28, 2014 11:41:50pm UTC |
Race Finish | June 28, 2014 11:42:43pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. hyping4typing (88.32 wpm) 4. blazemkwii (69.76 wpm) |
Accuracy | 92.0% |
Points | 0.00 |
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. |