View Pit Stop page for race #275 by dhonuill — Ghost race
View profile for Donald (dhonuill)
| Official speed | 73.33 wpm (72.00 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2011 8:58:50pm UTC |
| Race Finish | March 15, 2011 9:00:02pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. grrarg (101.61 wpm) 2. scooz (100.38 wpm) 3. hellishemo1 (96.02 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. |