View Pit Stop page for race #9 by alaskasnow — Ghost race
View profile for Alaska (alaskasnow)
Official speed | 110.46 wpm (47.80 seconds elapsed during race) |
---|---|
Race Start | August 3, 2010 7:20:16pm UTC |
Race Finish | August 3, 2010 7:21:04pm 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. |