View Pit Stop page for race #148 by dtrain586 — Ghost race
View profile for Dustin (dtrain586)
| Official speed | 86.53 wpm (61.02 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2011 8:04:38am UTC |
| Race Finish | January 26, 2011 8:05:39am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. kimba (110.16 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. |