View Pit Stop page for race #869 by michael_22 — Ghost race
View profile for Michael (michael_22)
| Official speed | 71.46 wpm (73.89 seconds elapsed during race) |
|---|---|
| Race Start | August 21, 2018 5:23:40pm UTC |
| Race Finish | August 21, 2018 5:24:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. kerning (68.64 wpm) 3. _programmer_ (62.17 wpm) |
| Accuracy | 97.0% |
| Points | 73.84 |
| 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. |