View Pit Stop page for race #476 by chrais — Ghost race
View profile for Chrais (chrais)
Official speed | 119.40 wpm (44.22 seconds elapsed during race) |
---|---|
Race Start | March 30, 2011 10:16:15pm UTC |
Race Finish | March 30, 2011 10:17:00pm UTC |
Outcome | Win (1 of 3) |
Opponents |
3. knighttyper (98.73 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. |