View Pit Stop page for race #309 by chrisggwp — Ghost race
View profile for Chris (chrisggwp)
| Official speed | 134.98 wpm (39.12 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2017 7:58:15am UTC |
| Race Finish | January 2, 2017 7:58:55am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. pawiboy36 (113.17 wpm) 3. will_t (111.39 wpm) |
| Accuracy | 92.0% |
| 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. |