View Pit Stop page for race #166 by arctosa — Ghost race
View profile for nevermore0123 (arctosa)
| Official speed | 70.21 wpm (75.20 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2015 4:49:16am UTC |
| Race Finish | May 4, 2015 4:50:31am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. will_t (92.98 wpm) |
| Accuracy | 97.0% |
| 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. |