View Pit Stop page for race #898 by bonnieb1999 — Ghost race
View profile for Bonnie (bonnieb1999)
| Official speed | 77.59 wpm (68.05 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2010 1:49:32am UTC |
| Race Finish | May 17, 2010 1:50:40am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. mrsmith (100.14 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. |