View Pit Stop page for race #204 by superhsu — Ghost race
View profile for Greg (superhsu)
| Official speed | 105.07 wpm (50.25 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2010 3:50:22am UTC |
| Race Finish | October 17, 2010 3:51:13am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. wezzzz (99.16 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. |