View Pit Stop page for race #471 by opal_p — Ghost race
View profile for Opal (opal_p)
Official speed | 106.79 wpm (49.44 seconds elapsed during race) |
---|---|
Race Start | August 27, 2016 6:16:49am UTC |
Race Finish | August 27, 2016 6:17:38am UTC |
Outcome | No win (2 of 5) |
Opponents |
3. wordracer888 (87.82 wpm) 5. moni_type (75.36 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. |