View Pit Stop page for race #135 by nrambo2000 — Ghost race
View profile for N (nrambo2000)
| Official speed | 79.10 wpm (66.75 seconds elapsed during race) |
|---|---|
| Race Start | December 22, 2009 4:37:48am UTC |
| Race Finish | December 22, 2009 4:38:54am UTC |
| Outcome | No win (3 of 3) |
| 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. |