View Pit Stop page for race #898 by rockwelll — Ghost race
View profile for rockwelll (rockwelll)
| Official speed | 105.56 wpm (50.02 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2009 10:43:37am UTC |
| Race Finish | August 25, 2009 10:44:27am UTC |
| Outcome | No win (1 of 1) |
| 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. |