View Pit Stop page for race #1645 by gjaw42 — Ghost race
View profile for Patrick (gjaw42)
| Official speed | 74.66 wpm (70.72 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2010 9:05:41pm UTC |
| Race Finish | July 12, 2010 9:06:52pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. beeznees (93.52 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. |