View Pit Stop page for race #162 by letypeprecis — Ghost race
View profile for /\/0_QU|t (letypeprecis)
| Official speed | 103.08 wpm (51.22 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2016 3:13:05pm UTC |
| Race Finish | September 13, 2016 3:13:56pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. clueou (122.22 wpm) 4. waflet (79.35 wpm) |
| Accuracy | 98.0% |
| 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. |