View Pit Stop page for race #120 by dvorak_ftw — Ghost race
View profile for DVORAK Dell KB522/Asus G01KB (dvorak_ftw)
| Official speed | 125.26 wpm (42.15 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2013 5:57:57am UTC |
| Race Finish | February 25, 2013 5:58:39am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. grindelwald (135.46 wpm) |
| Accuracy | 97.0% |
| 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. |