View Pit Stop page for race #43 by tjdajm — Ghost race
View profile for Carl (tjdajm)
| Official speed | 101.50 wpm (52.02 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2010 5:00:46pm UTC |
| Race Finish | October 10, 2010 5:01:38pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. chang1 (103.03 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. |