View Pit Stop page for race #8922 by mayo_tp01 — Ghost race
View profile for mayo (mayo_tp01)
| Official speed | 96.30 wpm (54.83 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2015 11:48:43am UTC |
| Race Finish | December 27, 2015 11:49:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. melot (114.48 wpm) 4. tanon710s (85.67 wpm) 5. kou_typingood (67.34 wpm) |
| Accuracy | 96.0% |
| 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. |