View Pit Stop page for race #1345 by dleh — Ghost race
| Official speed | 60.65 wpm (87.06 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2010 4:54:24pm UTC |
| Race Finish | September 11, 2010 4:55:51pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. lualua (75.25 wpm) 2. parm_85 (63.61 wpm) 4. deedee09 (58.86 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. |