View Pit Stop page for race #263 by emily36 — Ghost race
View profile for Emily (emily36)
| Official speed | 110.58 wpm (47.75 seconds elapsed during race) |
|---|---|
| Race Start | October 8, 2009 6:37:30pm UTC |
| Race Finish | October 8, 2009 6:38:18pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rayndy1 (84.98 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. |