View Pit Stop page for race #9 by fxtraderwill — Ghost race
View profile for Will (fxtraderwill)
| Official speed | 119.77 wpm (44.08 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2011 12:51:10am UTC |
| Race Finish | March 30, 2011 12:51:54am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. oneirfan (95.61 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. |