View Pit Stop page for race #1292 by miloj — Ghost race
View profile for miloj (miloj)
Official speed | 102.70 wpm (51.41 seconds elapsed during race) |
---|---|
Race Start | October 26, 2010 3:48:47pm UTC |
Race Finish | October 26, 2010 3:49:38pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. beeznees (87.67 wpm) 4. ruben112alejandro (69.31 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. |