View Pit Stop page for race #99 by frankibutter — Ghost race
View profile for Franki (frankibutter)
Official speed | 76.92 wpm (68.64 seconds elapsed during race) |
---|---|
Race Start | September 2, 2015 2:25:29pm UTC |
Race Finish | September 2, 2015 2:26:37pm UTC |
Outcome | No win (4 of 4) |
Opponents |
1. wordracer888 (113.18 wpm) 2. a_pigeon (92.49 wpm) |
Accuracy | 90.0% |
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. |