View Pit Stop page for race #2718 by irishbmx413 — Ghost race
View profile for Alex WRX (irishbmx413)
| Official speed | 68.89 wpm (76.64 seconds elapsed during race) |
|---|---|
| Race Start | January 31, 2011 9:25:43pm UTC |
| Race Finish | January 31, 2011 9:27:00pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. kat41911 (80.62 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. |