View Pit Stop page for race #2331 by wierdo — Ghost race
View profile for Robert (wierdo)
| Official speed | 82.36 wpm (64.11 seconds elapsed during race) |
|---|---|
| Race Start | October 15, 2009 2:14:15am UTC |
| Race Finish | October 15, 2009 2:15:19am UTC |
| Outcome | No win (1 of 1) |
| 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. |