View Pit Stop page for race #722 by tsvukk — Ghost race
View profile for xKµkKain- (tsvukk)
Official speed | 151.38 wpm (34.88 seconds elapsed during race) |
---|---|
Race Start | July 13, 2010 3:24:45pm UTC |
Race Finish | July 13, 2010 3:25:20pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. fightin_phils (113.57 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. |