View Pit Stop page for race #44 by type_56 — Ghost race
View profile for Norinco (type_56)
| Official speed | 130.64 wpm (40.42 seconds elapsed during race) |
|---|---|
| Race Start | August 13, 2014 5:09:15pm UTC |
| Race Finish | August 13, 2014 5:09:55pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. typingartist2 (143.75 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. |