View Pit Stop page for race #27960 by mark40511 — Ghost race
View profile for 1๐ท๐๐ฆ๐ด๐๐ก๐๐๐ด๐๐๐กโ๐๐ (mark40511)
| Official speed | 88.30 wpm (59.80 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2012 5:51:36am UTC |
| Race Finish | June 14, 2012 5:52:36am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. typist2 (92.19 wpm) 2. nickbiophysics (89.81 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. |