View Pit Stop page for race #4695 by the_drifter — Ghost race
View profile for Alex (the_drifter)
| Official speed | 76.52 wpm (69.00 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2011 12:01:35am UTC |
| Race Finish | February 13, 2011 12:02:44am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. bo_wong (123.63 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. |