View Pit Stop page for race #167 by anshulx — Ghost race
View profile for Anshul (anshulx)
Official speed | 78.91 wpm (66.91 seconds elapsed during race) |
---|---|
Race Start | April 27, 2010 6:46:26am UTC |
Race Finish | April 27, 2010 6:47:33am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. censeo (74.74 wpm) 4. buggybrain (73.31 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. |