View Pit Stop page for race #168 by apogeum — Ghost race
View profile for Jacek (apogeum)
| Official speed | 84.94 wpm (62.16 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2010 3:28:57pm UTC |
| Race Finish | September 2, 2010 3:29:59pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. emtepe (62.82 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. |