View Pit Stop page for race #1535 by jjlove4ever — Ghost race
View profile for jazmin (jjlove4ever)
| Official speed | 89.48 wpm (59.01 seconds elapsed during race) |
|---|---|
| Race Start | November 14, 2010 5:43:52am UTC |
| Race Finish | November 14, 2010 5:44:51am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. guarneri (93.50 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. |