View Pit Stop page for race #2012 by wormshurm — Ghost race
View profile for Matthew (wormshurm)
| Official speed | 75.95 wpm (69.52 seconds elapsed during race) |
|---|---|
| Race Start | August 16, 2017 11:54:44am UTC |
| Race Finish | August 16, 2017 11:55:53am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. jtanhw (103.76 wpm) 2. sir_speedy (91.10 wpm) 4. shefakala (69.93 wpm) |
| Accuracy | 97.0% |
| Points | 78.48 |
| 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. |