View Pit Stop page for race #5803 by zivry — Ghost race
| Official speed | 56.55 wpm (93.37 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2010 7:20:06am UTC |
| Race Finish | June 11, 2010 7:21:40am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. mfaisal98 (67.91 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. |