View Pit Stop page for race #35 by adamgb — Ghost race
View profile for Adam (adamgb)
| Official speed | 130.94 wpm (40.32 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2014 8:04:34pm UTC |
| Race Finish | July 3, 2014 8:05:14pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. abcdefghijklmnopqrstuvwxyz2 (80.21 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. |