View Pit Stop page for race #1620 by blueark88 — Ghost race
View profile for Richard (blueark88)
| Official speed | 111.87 wpm (47.20 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2017 7:45:52pm UTC |
| Race Finish | January 19, 2017 7:46:40pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. beatuwithanapplekeyboard (121.42 wpm) 2. nameless337 (118.37 wpm) |
| Accuracy | 99.0% |
| 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. |