View Pit Stop page for race #238 by magzter — Ghost race
View profile for Matt (magzter)
| Official speed | 90.45 wpm (58.37 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2011 12:23:22am UTC |
| Race Finish | March 15, 2011 12:24:20am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. loverlymusic (95.87 wpm) 4. kozarrat (76.65 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. |