View Pit Stop page for race #3398 by anukooldeval — Ghost race
View profile for Anukool (anukooldeval)
| Official speed | 82.08 wpm (64.33 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2011 7:58:08am UTC |
| Race Finish | January 4, 2011 7:59:13am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. slow_india (91.46 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. |