View Pit Stop page for race #194 by bgin — Ghost race
| Official speed | 74.73 wpm (70.65 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2010 4:09:44am UTC |
| Race Finish | May 29, 2010 4:10:55am 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. |