View Pit Stop page for race #345 by hasapi — Ghost race
View profile for Hanam (hasapi)
| Official speed | 95.41 wpm (55.34 seconds elapsed during race) |
|---|---|
| Race Start | September 15, 2010 6:33:24pm UTC |
| Race Finish | September 15, 2010 6:34:20pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. skillzilla (75.07 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. |