View Pit Stop page for race #5694 by uniracer — Ghost race
View profile for uniracer (uniracer)
| Official speed | 96.82 wpm (54.53 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2016 4:01:56am UTC |
| Race Finish | May 15, 2016 4:02:50am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. wordracer888 (110.16 wpm) |
| Accuracy | 100.0% |
| 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. |