View Pit Stop page for race #431 by rogerz343 — Ghost race
View profile for rodger (rogerz343)
| Official speed | 113.87 wpm (46.37 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2016 2:34:41am UTC |
| Race Finish | October 4, 2016 2:35:27am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. megaspazz (106.39 wpm) 3. robinz62 (100.32 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. |