View Pit Stop page for race #1452 by ksoch_ — Ghost race
View profile for ksoch (ksoch_)
| Official speed | 109.99 wpm (48.00 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2010 4:19:24pm UTC |
| Race Finish | June 19, 2010 4:20:12pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. nozden (125.12 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. |