View Pit Stop page for race #10110 by bo_wong — Ghost race
| Official speed | 123.63 wpm (42.71 seconds elapsed during race) |
|---|---|
| Race Start | February 13, 2011 12:01:35am UTC |
| Race Finish | February 13, 2011 12:02:18am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. the_drifter (76.52 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. |