View Pit Stop page for race #1219 by fruff — Ghost race
View profile for Elmundo (fruff)
Official speed | 69.18 wpm (76.32 seconds elapsed during race) |
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Race Start | October 22, 2009 11:04:45pm UTC |
Race Finish | October 22, 2009 11:06:02pm UTC |
Outcome | No win (3 of 5) |
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. |