View Pit Stop page for race #70 by ownagesoldier — Ghost race
View profile for Kha (ownagesoldier)
| Official speed | 100.34 wpm (52.62 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2010 1:26:40pm UTC |
| Race Finish | May 13, 2010 1:27:33pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. 12345142 (86.68 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. |