View Pit Stop page for race #1355 by maxdeoliveira — Ghost race
View profile for Maxwell (maxdeoliveira)
| Official speed | 69.81 wpm (75.63 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2009 5:02:25pm UTC |
| Race Finish | October 1, 2009 5:03:40pm UTC |
| Outcome | No win (2 of 5) |
| 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. |