View Pit Stop page for race #162 by husky123 — Ghost race
View profile for Huskiez (husky123)
| Official speed | 82.57 wpm (63.95 seconds elapsed during race) |
|---|---|
| Race Start | October 30, 2016 8:00:55am UTC |
| Race Finish | October 30, 2016 8:01:59am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. wordracer888 (122.67 wpm) 2. gensou (85.29 wpm) |
| Accuracy | 89.0% |
| 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. |