View Pit Stop page for race #1441 by beavercleaver — Ghost race
View profile for Mihai (beavercleaver)
| Official speed | 107.81 wpm (48.98 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2011 3:05:53am UTC |
| Race Finish | March 6, 2011 3:06:42am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. vicissitudes (114.25 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. |