View Pit Stop page for race #133 by claire_ — Ghost race
View profile for Claire (claire_)
Official speed | 84.05 wpm (62.82 seconds elapsed during race) |
---|---|
Race Start | January 9, 2010 6:44:01pm UTC |
Race Finish | January 9, 2010 6:45:04pm UTC |
Outcome | No win (2 of 3) |
Opponents |
3. rhay (72.50 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. |