View Pit Stop page for race #294 by dontknow — Ghost race
View profile for Noémi (dontknow)
| Official speed | 98.89 wpm (53.39 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2009 7:27:17pm UTC |
| Race Finish | November 1, 2009 7:28:11pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. loneranger (85.78 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. |