View Pit Stop page for race #13 by toortle — Ghost race
View profile for Turtle (toortle)
Official speed | 104.14 wpm (50.70 seconds elapsed during race) |
---|---|
Race Start | August 6, 2010 10:43:25pm UTC |
Race Finish | August 6, 2010 10:44:16pm UTC |
Outcome | Win (1 of 3) |
Opponents |
2. chang1 (99.05 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. |