View Pit Stop page for race #3306 by dnfm — Ghost race
View profile for Justin (dnfm)
Official speed | 133.16 wpm (39.65 seconds elapsed during race) |
---|---|
Race Start | January 6, 2011 2:36:57pm UTC |
Race Finish | January 6, 2011 2:37:36pm UTC |
Outcome | Win (1 of 2) |
Opponents |
2. newslowkeyboard (118.83 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. |