View Pit Stop page for race #520 by wsupden — Ghost race
View profile for wireless garbage keyboard (wsupden)
Official speed | 99.74 wpm (52.94 seconds elapsed during race) |
---|---|
Race Start | September 26, 2013 5:45:39pm UTC |
Race Finish | September 26, 2013 5:46:32pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. crackracer (85.54 wpm) |
Accuracy | 94.0% |
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. |