View Pit Stop page for race #698 by jimbot220 — Ghost race
View profile for Jimmy (jimbot220)
Official speed | 96.41 wpm (54.77 seconds elapsed during race) |
---|---|
Race Start | November 17, 2018 5:38:35am UTC |
Race Finish | November 17, 2018 5:39:29am UTC |
Outcome | No win (4 of 4) |
Opponents |
2. wordracer888 (131.01 wpm) |
Accuracy | 97.0% |
Points | 99.62 |
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. |