View Pit Stop page for race #4563 by tsvuk — Ghost race
View profile for Kµkkain (tsvuk)
Official speed | 148.85 wpm (35.47 seconds elapsed during race) |
---|---|
Race Start | October 25, 2010 11:03:25pm UTC |
Race Finish | October 25, 2010 11:04:00pm UTC |
Outcome | Win (1 of 2) |
Opponents |
2. ghall (145.00 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. |