View Pit Stop page for race #19865 by bob_bongloaded — Ghost race
View profile for Bob (bob_bongloaded)
Official speed | 103.31 wpm (51.11 seconds elapsed during race) |
---|---|
Race Start | December 2, 2010 4:48:16pm UTC |
Race Finish | December 2, 2010 4:49:07pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. mauricioc (122.15 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. |