View Pit Stop page for race #19730 by thegame53700 — Ghost race
View profile for Sachin (thegame53700)
| Official speed | 109.10 wpm (48.40 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2015 11:01:27am UTC |
| Race Finish | August 25, 2015 11:02:15am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. wordracer888 (114.90 wpm) |
| Accuracy | 95.0% |
| 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. |