View Pit Stop page for race #1833 by traditionalcatholic — Ghost race
View profile for John (traditionalcatholic)
| Official speed | 81.23 wpm (65.00 seconds elapsed during race) |
|---|---|
| Race Start | April 3, 2011 3:12:16pm UTC |
| Race Finish | April 3, 2011 3:13:21pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jackyx5724 (104.81 wpm) 2. nicovercesi (89.62 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. |