View Pit Stop page for race #1187 by wangeric9393 — Ghost race
View profile for Eric the Topre King (wangeric9393)
| Official speed | 127.01 wpm (41.57 seconds elapsed during race) |
|---|---|
| Race Start | February 7, 2016 10:37:11pm UTC |
| Race Finish | February 7, 2016 10:37:52pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. hotzin (105.47 wpm) |
| Accuracy | 98.0% |
| 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. |