View Pit Stop page for race #494 by sren — Ghost race
View profile for Steven (sren)
Official speed | 113.91 wpm (46.35 seconds elapsed during race) |
---|---|
Race Start | June 28, 2010 6:20:09pm UTC |
Race Finish | June 28, 2010 6:20:56pm UTC |
Outcome | Win (1 of 2) |
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. |