View Pit Stop page for race #310 by strike1980 — Ghost race
View profile for Jani (strike1980)
| Official speed | 86.68 wpm (60.91 seconds elapsed during race) |
|---|---|
| Race Start | November 17, 2009 4:24:58pm UTC |
| Race Finish | November 17, 2009 4:25:59pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ohra (86.25 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. |