View Pit Stop page for race #925 by bo_wong — Ghost race
| Official speed | 116.03 wpm (45.51 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2010 9:23:00pm UTC |
| Race Finish | January 31, 2010 9:23:46pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. fightin_phils (139.23 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. |