View Pit Stop page for race #1250 by nkhung — Ghost race
View profile for nguyen (nkhung)
Official speed | 71.35 wpm (74.00 seconds elapsed during race) |
---|---|
Race Start | March 18, 2011 9:32:09am UTC |
Race Finish | March 18, 2011 9:33:23am UTC |
Outcome | No win (2 of 3) |
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. |