View Pit Stop page for race #1541 by sisi1028 — Ghost race
View profile for Sisi (sisi1028)
| Official speed | 93.15 wpm (56.68 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2010 1:32:14am UTC |
| Race Finish | May 9, 2010 1:33:11am UTC |
| Outcome | Win (1 of 2) |
| 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. |