View Pit Stop page for race #79 by ivankath — Ghost race
View profile for Navi (ivankath)
| Official speed | 111.67 wpm (47.28 seconds elapsed during race) |
|---|---|
| Race Start | July 27, 2018 9:25:30am UTC |
| Race Finish | July 27, 2018 9:26:18am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. wordracer888 (140.42 wpm) |
| Accuracy | 98.0% |
| Points | 115.40 |
| 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. |