View Pit Stop page for race #675 by mairzydoats_mason — Ghost race
View profile for mairzydoats_mason (mairzydoats_mason)
| Official speed | 80.83 wpm (65.32 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2014 12:40:20am UTC |
| Race Finish | October 2, 2014 12:41:25am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. bluedaem0n (139.12 wpm) 2. dvorakdork (94.38 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. |