View Pit Stop page for race #1517 by lb115 — Ghost race
View profile for Lazar (lb115)
| Official speed | 86.71 wpm (60.89 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2016 12:45:39am UTC |
| Race Finish | November 22, 2016 12:46:40am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. typist426 (64.72 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. |