View Pit Stop page for race #339 by aaa_selah — Ghost race
View profile for Selah - The Typing Chick (aaa_selah)
Official speed | 80.55 wpm (65.55 seconds elapsed during race) |
---|---|
Race Start | March 23, 2013 4:44:50pm UTC |
Race Finish | March 23, 2013 4:45:55pm UTC |
Outcome | Win (1 of 4) |
Opponents |
4. typisteror (55.31 wpm) |
Accuracy | 93.0% |
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. |