View Pit Stop page for race #221 by isolate8 — Ghost race
View profile for washed (isolate8)
| Official speed | 129.77 wpm (40.69 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2016 5:46:50pm UTC |
| Race Finish | November 10, 2016 5:47:30pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. avtrisal (114.90 wpm) 3. softtyper (81.68 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. |