View Pit Stop page for race #548 by dieucra — Ghost race
View profile for www (dieucra)
| Official speed | 84.45 wpm (62.52 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2016 4:20:07pm UTC |
| Race Finish | June 22, 2016 4:21:10pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. tachydactyl (89.36 wpm) 2. reasonistian (86.32 wpm) |
| Accuracy | 97.0% |
| 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. |