View Pit Stop page for race #87 by to0z — Ghost race
View profile for SCUMBAGGED (to0z)
| Official speed | 90.74 wpm (58.19 seconds elapsed during race) |
|---|---|
| Race Start | June 23, 2013 10:14:57pm UTC |
| Race Finish | June 23, 2013 10:15:55pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. tomatonest (119.62 wpm) 3. jessegarcia (82.02 wpm) |
| Accuracy | 96.0% |
| 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. |