View Pit Stop page for race #19620 by anniea — Ghost race
View profile for annie (anniea)
| Official speed | 145.12 wpm (36.38 seconds elapsed during race) |
|---|---|
| Race Start | October 29, 2010 12:47:32am UTC |
| Race Finish | October 29, 2010 12:48:08am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. ghall (125.83 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. |