View Pit Stop page for race #5 by alexlam — Ghost race
View profile for Alekz (alexlam)
Official speed | 70.71 wpm (74.67 seconds elapsed during race) |
---|---|
Race Start | November 4, 2010 12:11:50am UTC |
Race Finish | November 4, 2010 12:13:05am UTC |
Outcome | No win (2 of 2) |
Opponents |
1. schweden (89.65 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. |