View Pit Stop page for race #140 by bajo85 — Ghost race
View profile for Marco (bajo85)
| Official speed | 84.11 wpm (62.77 seconds elapsed during race) |
|---|---|
| Race Start | February 17, 2010 5:30:11pm UTC |
| Race Finish | February 17, 2010 5:31:14pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. kahipz (77.05 wpm) |
| 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. |