View Pit Stop page for race #679 by ankit_ — Ghost race
View profile for _NoOne_ (ankit_)
| Official speed | 64.59 wpm (81.75 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2015 6:58:26pm UTC |
| Race Finish | July 29, 2015 6:59:48pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. substring (85.38 wpm) 3. fappingtypist (66.32 wpm) 5. palaska (64.53 wpm) |
| Accuracy | 90.0% |
| 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. |