View Pit Stop page for race #2410 by josecostamartins — Ghost race
View profile for badtypist (josecostamartins)
| Official speed | 66.34 wpm (79.59 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2016 2:06:15pm UTC |
| Race Finish | October 8, 2016 2:07:34pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. dcohen91 (95.35 wpm) 2. floko11 (84.00 wpm) |
| Accuracy | 93.0% |
| 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. |