View Pit Stop page for race #2328 by ottimo — Ghost race
View profile for ottimo (ottimo)
| Official speed | 75.64 wpm (69.80 seconds elapsed during race) |
|---|---|
| Race Start | September 4, 2010 8:50:38pm UTC |
| Race Finish | September 4, 2010 8:51:48pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. rkenshin (91.05 wpm) 2. chaozblu (77.90 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. |