View Pit Stop page for race #106 by bits — Ghost race
| Official speed | 76.40 wpm (69.11 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2009 5:13:19am UTC |
| Race Finish | December 19, 2009 5:14:28am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. glyph@divmod.com (111.41 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. |