View Pit Stop page for race #39 by profnyan — Ghost race
View profile for profnyan (profnyan)
| Official speed | 78.63 wpm (67.15 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2017 9:27:44am UTC |
| Race Finish | January 20, 2017 9:28:51am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. knortic (80.39 wpm) 3. colemak_newbie (69.29 wpm) 4. adamx03 (64.48 wpm) |
| Accuracy | 90.0% |
| 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. |