View Pit Stop page for race #297 by alonso_ — Ghost race
| Official speed | 56.56 wpm (93.35 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2009 9:08:16am UTC |
| Race Finish | December 1, 2009 9:09:50am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. nar8789 (81.00 wpm) 2. jkas62 (76.87 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. |