View Pit Stop page for race #171 by sc4fpse — Ghost race
View profile for Andrew (sc4fpse)
| Official speed | 99.58 wpm (53.02 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2009 3:07:05pm UTC |
| Race Finish | November 17, 2009 3:07:58pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. basje12 (95.25 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. |