View Pit Stop page for race #237390 by wordracer888 — Ghost race
View profile for paperboy ditty (wordracer888)
| Official speed | 140.60 wpm (37.55 seconds elapsed during race) |
|---|---|
| Race Start | May 10, 2019 6:08:51am UTC |
| Race Finish | May 10, 2019 6:09:28am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mark40511 (96.01 wpm) |
| Accuracy | 99.0% |
| Points | 145.28 |
| 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. |