View Pit Stop page for race #78 by takurin — Ghost race
View profile for Tak (takurin)
| Official speed | 107.82 wpm (48.97 seconds elapsed during race) |
|---|---|
| Race Start | December 19, 2010 9:36:57pm UTC |
| Race Finish | December 19, 2010 9:37:46pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. argstrii (72.81 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. |