View Pit Stop page for race #1633 by lordvj — Ghost race
View profile for lordvj (lordvj)
| Official speed | 68.12 wpm (77.51 seconds elapsed during race) |
|---|---|
| Race Start | February 12, 2011 6:07:21pm UTC |
| Race Finish | February 12, 2011 6:08:38pm 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. |