View Pit Stop page for race #1105 by xcoder — Ghost race
View profile for Milos (xcoder)
| Official speed | 107.20 wpm (49.25 seconds elapsed during race) |
|---|---|
| Race Start | February 19, 2011 3:41:23pm UTC |
| Race Finish | February 19, 2011 3:42:12pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. amun (113.22 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. |