View Pit Stop page for race #6005 by _arc27_ — Ghost race
View profile for Stephen (_arc27_)
| Official speed | 113.14 wpm (46.67 seconds elapsed during race) |
|---|---|
| Race Start | August 17, 2010 8:28:36pm UTC |
| Race Finish | August 17, 2010 8:29:22pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. maijakarina (105.95 wpm) 3. mandaburnette (81.10 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. |