View Pit Stop page for race #268 by caffywin — Ghost race
View profile for caffeen (caffywin)
Official speed | 112.47 wpm (46.95 seconds elapsed during race) |
---|---|
Race Start | November 7, 2009 10:25:27pm UTC |
Race Finish | November 7, 2009 10:26:14pm 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. |