View Pit Stop page for race #6 by lsp425 — Ghost race
View profile for Liam (lsp425)
| Official speed | 66.66 wpm (79.21 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2016 2:08:36am UTC |
| Race Finish | October 7, 2016 2:09:55am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. sironronron (99.53 wpm) 2. wordracer888 (98.84 wpm) 3. aronbk (70.88 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. |