View Pit Stop page for race #6216 by zahirshah200@yahoo.com — Ghost race
View profile for zahirshah (zahirshah200@yahoo.com)
| Official speed | 66.03 wpm (79.96 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2010 10:48:07am UTC |
| Race Finish | February 21, 2010 10:49:27am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. libertadore (82.91 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. |