View Pit Stop page for race #712 by parroye — Ghost race
View profile for PARAG (parroye)
| Official speed | 59.24 wpm (89.13 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2010 5:28:42pm UTC |
| Race Finish | June 29, 2010 5:30:11pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. spahun13 (82.17 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. |