View Pit Stop page for race #540 by miso244 — Ghost race
View profile for Michal (miso244)
| Official speed | 77.09 wpm (68.49 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2011 11:43:19am UTC |
| Race Finish | March 3, 2011 11:44:27am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. paly (70.36 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. |