View Pit Stop page for race #7178 by arussell22 — Ghost race
View profile for Amber (arussell22)
| Official speed | 80.24 wpm (65.80 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2010 6:46:29pm UTC |
| Race Finish | April 5, 2010 6:47:35pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. aji04 (100.55 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. |