View Pit Stop page for race #6926 by sirezekiel — Ghost race
View profile for Sir (sirezekiel)
| Official speed | 85.96 wpm (61.42 seconds elapsed during race) |
|---|---|
| Race Start | June 10, 2010 6:53:06pm UTC |
| Race Finish | June 10, 2010 6:54:07pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. ksoch_ (100.61 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. |