View Pit Stop page for race #11 by al3xxx — Ghost race
View profile for Al3xXx (al3xxx)
| Official speed | 68.86 wpm (76.68 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2009 10:23:19am UTC |
| Race Finish | October 5, 2009 10:24:36am UTC |
| Outcome | Win (1 of 2) |
| 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. |