View Pit Stop page for race #821 by erikjscott — Ghost race
View profile for 🏄🏻 Erik 🏄🏻 (erikjscott)
| Official speed | 132.45 wpm (39.86 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2011 8:24:57pm UTC |
| Race Finish | November 20, 2011 8:25:37pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. fightin_phils (158.78 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. |