View Pit Stop page for race #163 by thierry_ — Ghost race
View profile for Thierrry (thierry_)
| Official speed | 122.02 wpm (43.27 seconds elapsed during race) |
|---|---|
| Race Start | December 6, 2009 7:15:44pm UTC |
| Race Finish | December 6, 2009 7:16:27pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. newslowkeyboard (113.72 wpm) 4. brezerk (83.47 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. |