View Pit Stop page for race #98 by slurpherpderp — Ghost race
View profile for Joseph (slurpherpderp)
| Official speed | 82.76 wpm (63.80 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2016 8:14:59pm UTC |
| Race Finish | November 14, 2016 8:16:03pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. dcohen91 (99.92 wpm) |
| Accuracy | 94.0% |
| 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. |