View Pit Stop page for race #114 by brak — Ghost race
Official speed | 69.04 wpm (76.48 seconds elapsed during race) |
---|---|
Race Start | March 4, 2010 10:42:31pm UTC |
Race Finish | March 4, 2010 10:43:47pm 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. |