View Pit Stop page for race #2222 by moni_type — Ghost race
View profile for Monika (moni_type)
Official speed | 75.36 wpm (70.06 seconds elapsed during race) |
---|---|
Race Start | August 27, 2016 6:16:49am UTC |
Race Finish | August 27, 2016 6:17:59am UTC |
Outcome | No win (5 of 5) |
Opponents |
2. opal_p (106.79 wpm) 3. wordracer888 (87.82 wpm) |
Accuracy | 82.0% |
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. |