View Pit Stop page for race #3512 by miehunyou — Ghost race
View profile for Eson (miehunyou)
Official speed | 67.27 wpm (78.49 seconds elapsed during race) |
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Race Start | July 2, 2014 6:25:45am UTC |
Race Finish | July 2, 2014 6:27:04am UTC |
Outcome | No win (5 of 5) |
Opponents |
1. gumbyy (85.18 wpm) 2. hyping4typing (85.17 wpm) 3. aurash (81.14 wpm) 4. eearnest@dcstigers.org (77.26 wpm) |
Accuracy | 96.0% |
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. |