View Pit Stop page for race #2333 by freshlumpia — Ghost race
View profile for JP (freshlumpia)
| Official speed | 70.25 wpm (75.16 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2009 10:20:03pm UTC |
| Race Finish | October 1, 2009 10:21:18pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. franko (104.49 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. |