View Pit Stop page for race #955 by bchiu — Ghost race
View profile for Brian (bchiu)
| Official speed | 135.52 wpm (38.96 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2010 8:18:32pm UTC |
| Race Finish | July 2, 2010 8:19:11pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. dizzo (89.20 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. |