View Pit Stop page for race #18241 by wordracer888 — Ghost race
View profile for paperboy ditty (wordracer888)
| Official speed | 114.19 wpm (46.24 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2015 1:55:10am UTC |
| Race Finish | October 24, 2015 1:55:57am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dkark (112.09 wpm) 4. acureon (100.43 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. |