View Pit Stop page for race #3143 by mprice0004 — Ghost race
View profile for Megan (mprice0004)
| Official speed | 99.32 wpm (53.16 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2014 5:37:16pm UTC |
| Race Finish | November 2, 2014 5:38:09pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. kingjeffxii (81.07 wpm) 4. deathdealer4 (59.33 wpm) |
| Accuracy | 99.0% |
| 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. |