View Pit Stop page for race #5608 by newslowkeyboard — Ghost race
View profile for Zoran (newslowkeyboard)
| Official speed | 120.15 wpm (43.95 seconds elapsed during race) |
|---|---|
| Race Start | January 11, 2010 8:12:04pm UTC |
| Race Finish | January 11, 2010 8:12:48pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. anniea (116.74 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. |