View Pit Stop page for race #1835 by markrski2000 — Ghost race
View profile for Mark (markrski2000)
| Official speed | 76.26 wpm (69.24 seconds elapsed during race) |
|---|---|
| Race Start | March 23, 2010 3:00:58pm UTC |
| Race Finish | March 23, 2010 3:02:07pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ragequit (91.73 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. |