View Pit Stop page for race #4381 by typist2 — Ghost race
View profile for Aditya Prakash (typist2)
| Official speed | 92.19 wpm (57.27 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2012 5:51:36am UTC |
| Race Finish | June 14, 2012 5:52:34am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. nickbiophysics (89.81 wpm) 3. mark40511 (88.30 wpm) |
| Accuracy | 98.0% |
| 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. |