View Pit Stop page for race #814 by eric2choix37 — Ghost race
View profile for Eric (eric2choix37)
| Official speed | 146.81 wpm (35.96 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2014 1:04:12am UTC |
| Race Finish | March 1, 2014 1:04:48am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. turingmachine (122.80 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. |