View Pit Stop page for race #1594 by spacey333 — Ghost race
View profile for Stacey (spacey333)
| Official speed | 69.78 wpm (75.67 seconds elapsed during race) |
|---|---|
| Race Start | May 2, 2011 6:21:36pm UTC |
| Race Finish | May 2, 2011 6:22:51pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. bo_wong (101.92 wpm) 2. anshul1 (88.99 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. |