View Pit Stop page for race #69 by 2140 — Ghost race
| Official speed | 84.35 wpm (62.60 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2010 7:20:52pm UTC |
| Race Finish | May 12, 2010 7:21:55pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. bob_bongloaded (93.61 wpm) 3. gyongyvirag (68.37 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. |