View Pit Stop page for race #6919 by bo_wong — Ghost race
Official speed | 135.35 wpm (39.01 seconds elapsed during race) |
---|---|
Race Start | September 2, 2010 1:33:44am UTC |
Race Finish | September 2, 2010 1:34:23am UTC |
Outcome | Win (1 of 4) |
Opponents |
2. anniea (125.55 wpm) 3. nbevi001 (108.56 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. |