View Pit Stop page for race #12 by thommythethird — Ghost race
View profile for Thomas (thommythethird)
Official speed | 105.01 wpm (50.28 seconds elapsed during race) |
---|---|
Race Start | September 13, 2010 8:34:09am UTC |
Race Finish | September 13, 2010 8:34:59am UTC |
Outcome | Win (1 of 3) |
Opponents |
2. censeo (83.87 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. |