View Pit Stop page for race #83 by nashun — Ghost race
View profile for Nathan (nashun)
| Official speed | 103.31 wpm (51.11 seconds elapsed during race) |
|---|---|
| Race Start | July 8, 2010 10:22:17pm UTC |
| Race Finish | July 8, 2010 10:23:08pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. bo_wong (124.05 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. |