View Pit Stop page for race #1276 by megaspazz — Ghost race
View profile for Erik (megaspazz)
| Official speed | 106.39 wpm (49.63 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2016 2:34:41am UTC |
| Race Finish | October 4, 2016 2:35:30am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. rogerz343 (113.87 wpm) 3. robinz62 (100.32 wpm) |
| Accuracy | 93.0% |
| 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. |