View Pit Stop page for race #4545 by neosmith — Ghost race
View profile for Nicolson (neosmith)
| Official speed | 70.83 wpm (74.54 seconds elapsed during race) |
|---|---|
| Race Start | November 3, 2010 11:58:02am UTC |
| Race Finish | November 3, 2010 11:59:17am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. cation_h (58.13 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. |