View Pit Stop page for race #6997 by nicovercesi — Ghost race
View profile for Nicolas (nicovercesi)
| Official speed | 97.98 wpm (53.89 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2011 1:57:58pm UTC |
| Race Finish | April 28, 2011 1:58:52pm UTC |
| Outcome | Win (1 of 2) |
| 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. |