Arshad (marshadalimughal@gmail.com)

Race #2089

View Pit Stop page for race #2089 by marshadalimughal@gmail.comGhost race

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Official speed 69.78 wpm (75.67 seconds elapsed during race)
Race Start March 5, 2012 2:13:38pm UTC
Race Finish March 5, 2012 2:14:53pm UTC
Outcome No win (2 of 3)
Opponents 1. system3142 (86.52 wpm)
Accuracy 89.0%
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.