View Pit Stop page for race #305 by rookie3324 — Ghost race
View profile for vikky (rookie3324)
Official speed | 60.90 wpm (86.70 seconds elapsed during race) |
---|---|
Race Start | January 20, 2011 9:44:14am UTC |
Race Finish | January 20, 2011 9:45:41am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. nedam (79.55 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. |