View Pit Stop page for race #418 by ringding — Ghost race
View profile for Stefan (ringding)
| Official speed | 106.68 wpm (49.49 seconds elapsed during race) |
|---|---|
| Race Start | February 20, 2011 3:43:55pm UTC |
| Race Finish | February 20, 2011 3:44:44pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. aram90 (93.49 wpm) 3. kristengreen (79.39 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. |