View Pit Stop page for race #216 by superhsu — Ghost race
View profile for Greg (superhsu)
Official speed | 128.97 wpm (40.94 seconds elapsed during race) |
---|---|
Race Start | October 29, 2010 11:21:37pm UTC |
Race Finish | October 29, 2010 11:22:18pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. jorsian (93.49 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. |