View Pit Stop page for race #17029 by aram90 — Ghost race
View profile for artahian (aram90)
| Official speed | 87.72 wpm (60.19 seconds elapsed during race) |
|---|---|
| Race Start | August 14, 2010 9:11:44pm UTC |
| Race Finish | August 14, 2010 9:12:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. jtyamada (84.52 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. |