View Pit Stop page for race #889 by oxygene — Ghost race
View profile for adrien (oxygene)
| Official speed | 114.90 wpm (45.95 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2009 6:14:24pm UTC |
| Race Finish | September 3, 2009 6:15:09pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. _ender_ (98.94 wpm) 3. victrola (75.04 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. |