View Pit Stop page for race #315 by ryansbeast — Ghost race
View profile for jeuw (ryansbeast)
| Official speed | 74.46 wpm (70.91 seconds elapsed during race) |
|---|---|
| Race Start | November 25, 2009 2:54:07pm UTC |
| Race Finish | November 25, 2009 2:55:18pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. sixty (92.63 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. |