View Pit Stop page for race #110 by daothuhang — Ghost race
View profile for Hang (daothuhang)
Official speed | 65.99 wpm (80.01 seconds elapsed during race) |
---|---|
Race Start | March 25, 2011 7:53:04am UTC |
Race Finish | March 25, 2011 7:54:24am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. reale (82.39 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. |