View Pit Stop page for race #15 by shacklez — Ghost race
View profile for Kevan (shacklez)
| Official speed | 87.18 wpm (60.56 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2011 3:27:46am UTC |
| Race Finish | April 10, 2011 3:28:47am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. eremancer (93.83 wpm) 2. tamas (91.57 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. |