View Pit Stop page for race #141 by zacktypesandstuff — Ghost race
View profile for Zack (zacktypesandstuff)
Official speed | 87.84 wpm (60.11 seconds elapsed during race) |
---|---|
Race Start | February 24, 2010 6:43:26pm UTC |
Race Finish | February 24, 2010 6:44:26pm UTC |
Outcome | No win (2 of 4) |
Opponents |
1. sir_cyanide (113.74 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. |