View Pit Stop page for race #19068 by xxneoxx — Ghost race
View profile for xxneoxx (xxneoxx)
| Official speed | 80.45 wpm (65.63 seconds elapsed during race) |
|---|---|
| Race Start | November 8, 2015 9:23:55pm UTC |
| Race Finish | November 8, 2015 9:25:00pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. iconoclasm84 (104.75 wpm) 2. wordracer888 (86.57 wpm) |
| Accuracy | 99.0% |
| 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. |