View Pit Stop page for race #1998 by pewekute24 — Ghost race
View profile for Mary (pewekute24)
| Official speed | 76.09 wpm (69.39 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2010 5:45:13am UTC |
| Race Finish | October 17, 2010 5:46:23am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. amivu (77.11 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. |