View Pit Stop page for race #628 by defyinggravity2009@hotmail.com — Ghost race
View profile for Matt (defyinggravity2009@hotmail.com)
Official speed | 92.17 wpm (57.29 seconds elapsed during race) |
---|---|
Race Start | June 24, 2010 7:20:43pm UTC |
Race Finish | June 24, 2010 7:21:40pm UTC |
Outcome | Win (1 of 5) |
Opponents |
3. mozes (73.67 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. |