View Pit Stop page for race #37 by andyh — Ghost race
| Official speed | 95.89 wpm (55.06 seconds elapsed during race) |
|---|---|
| Race Start | November 19, 2009 12:54:42am UTC |
| Race Finish | November 19, 2009 12:55:37am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. _arc27_ (106.10 wpm) 3. friendable (83.62 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. |