View Pit Stop page for race #1040 by i_m3_mys3lf — Ghost race
View profile for !_m3_mys3!f (i_m3_mys3lf)
| Official speed | 78.67 wpm (67.12 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2010 8:04:37pm UTC |
| Race Finish | March 7, 2010 8:05:45pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. moobin2 (76.10 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. |