View Pit Stop page for race #1421 by reffi4 — Ghost race
View profile for David (reffi4)
| Official speed | 80.80 wpm (65.35 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2011 5:15:33am UTC |
| Race Finish | January 23, 2011 5:16:39am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. kimba (109.31 wpm) 2. slow_india (105.31 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. |