View Pit Stop page for race #15958 by nameless337 — Ghost race
View profile for Jake (nameless337)
| Official speed | 118.37 wpm (44.61 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2017 7:45:52pm UTC |
| Race Finish | January 19, 2017 7:46:37pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. beatuwithanapplekeyboard (121.42 wpm) 3. blueark88 (111.87 wpm) |
| Accuracy | 95.0% |
| 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. |