View Pit Stop page for race #7 by anonymousen — Ghost race
View profile for anonymousen (anonymousen)
Official speed | 84.20 wpm (62.71 seconds elapsed during race) |
---|---|
Race Start | October 27, 2010 6:12:26pm UTC |
Race Finish | October 27, 2010 6:13:28pm UTC |
Outcome | No win (2 of 2) |
Opponents |
1. kimba (108.37 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. |