View Pit Stop page for race #4370 by call_me_napkin — Ghost race
View profile for napkin (call_me_napkin)
Official speed | 119.45 wpm (44.20 seconds elapsed during race) |
---|---|
Race Start | November 26, 2020 2:04:08am UTC |
Race Finish | November 26, 2020 2:04:52am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. wordracer888 (113.70 wpm) 3. tdsg (90.46 wpm) 4. joshua172 (77.80 wpm) |
Accuracy | 96.0% |
Points | 123.43 |
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. |