View Pit Stop page for race #9605 by salmonax — Ghost race
View profile for Salmonax (salmonax)
Official speed | 122.31 wpm (43.17 seconds elapsed during race) |
---|---|
Race Start | November 26, 2016 12:07:01am UTC |
Race Finish | November 26, 2016 12:07:45am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. wordracer888 (111.31 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. |