View Pit Stop page for race #1056 by scythe89 — Ghost race
View profile for Andrew (scythe89)
| Official speed | 84.58 wpm (62.43 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2011 1:51:52pm UTC |
| Race Finish | March 17, 2011 1:52:55pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. himike (74.02 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. |