View Pit Stop page for race #1408 by chang1 — Ghost race
View profile for chang (chang1)
| Official speed | 99.05 wpm (53.31 seconds elapsed during race) |
|---|---|
| Race Start | August 6, 2010 10:43:25pm UTC |
| Race Finish | August 6, 2010 10:44:19pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. toortle (104.14 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. |