View Pit Stop page for race #2234 by murker90 — Ghost race
View profile for Murker - About Time! (murker90)
| Official speed | 80.59 wpm (65.52 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2011 8:14:04pm UTC |
| Race Finish | January 29, 2011 8:15:10pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jackyx5724 (106.30 wpm) 3. neil_mobile (77.12 wpm) 4. everett_esparza (72.45 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. |