View Pit Stop page for race #757 by slow_india — Ghost race
View profile for Slow (slow_india)
Official speed | 102.28 wpm (51.62 seconds elapsed during race) |
---|---|
Race Start | April 29, 2011 11:43:41am UTC |
Race Finish | April 29, 2011 11:44:33am UTC |
Outcome | No win (2 of 3) |
Opponents |
1. rksoni_enb (138.64 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. |