View Pit Stop page for race #2075 by marshadalimughal@gmail.com — Ghost race
View profile for Arshad (marshadalimughal@gmail.com)
| Official speed | 72.07 wpm (73.26 seconds elapsed during race) |
|---|---|
| Race Start | March 5, 2012 7:00:51am UTC |
| Race Finish | March 5, 2012 7:02:04am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. noobtypist (85.61 wpm) |
| Accuracy | 91.0% |
| 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. |