View Pit Stop page for race #57 by vzylexy — Ghost race
View profile for Vzylexy (vzylexy)
Official speed | 92.34 wpm (57.18 seconds elapsed during race) |
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Race Start | April 28, 2011 11:40:08pm UTC |
Race Finish | April 28, 2011 11:41:05pm UTC |
Outcome | No win (2 of 3) |
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. |