View Pit Stop page for race #38 by ialwayswin — Ghost race
View profile for I always win. (ialwayswin)
Official speed | 86.09 wpm (61.33 seconds elapsed during race) |
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Race Start | November 3, 2009 5:18:57am UTC |
Race Finish | November 3, 2009 5:19:58am UTC |
Outcome | Win (1 of 4) |
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. |