View Pit Stop page for race #6327 by eremancer — Ghost race
View profile for Eremancer (eremancer)
| Official speed | 98.22 wpm (53.76 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2011 6:52:25pm UTC |
| Race Finish | April 14, 2011 6:53:19pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. subler (102.05 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. |