View Pit Stop page for race #2 by dkark — Ghost race
Official speed | 112.09 wpm (47.11 seconds elapsed during race) |
---|---|
Race Start | October 24, 2015 1:55:10am UTC |
Race Finish | October 24, 2015 1:55:57am UTC |
Outcome | No win (2 of 4) |
Opponents |
1. wordracer888 (114.19 wpm) 4. acureon (100.43 wpm) |
Accuracy | 96.0% |
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. |