View Pit Stop page for race #24267 by erniechiew — Ghost race
View profile for Ern (erniechiew)
| Official speed | 140.04 wpm (37.70 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2017 12:07:23am UTC |
| Race Finish | January 18, 2017 12:08:00am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. wordracer888 (105.09 wpm) |
| Accuracy | 97.0% |
| 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. |