View Pit Stop page for race #2387 by acureon — Ghost race
View profile for Chirag (acureon)
| Official speed | 100.43 wpm (52.57 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2015 1:55:10am UTC |
| Race Finish | October 24, 2015 1:56:03am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. wordracer888 (114.19 wpm) 2. dkark (112.09 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. |